Stuffing is one of my favorite Thanksgiving side dishes, and I like to think this stuffing recipe with chestnuts brings a special addition to the holiday table. Classic and simple, and a wonderful make ahead, let’s just say this will be one more task you can check off your holiday to-do list.

If you are interested in more chestnut recipes, we have a delicious recipe for Cream of Chestnut Soup, too. But don’t stop there. Get to cooking throughout November with plenty of Healthy Thanksgiving Recipes and Friendsgiving Food Ideas.

Ingredients

Whether you call it chestnut dressing or stuffing, the ingredients for this side dish remain the same. I provide plenty of tips when it comes to bread and chestnuts, too. We will need:

• Bread: Go for white bread, sourdough bread, Italian bread, or cornbread, cut into ½-inch cubes with a sharp knife. Brioche is another option, however, store-bought brioche is very sweet and will alter the taste if you make a chestnut brioche stuffing. If you have a good bakery nearby or have the time to make Brioche at home, I say go for it. I personally think that it is worth all the effort.
• Unsalted butter: Unsalted butter is best, but salted butter can be used, just make sure to adjust the salt in the recipe. Olive oil can be used as a dairy-free option.
• Vegetables / Aromatics: A classic combo of onions and celery, along with fresh garlic for some punch, gives this chestnut sage stuffing recipe so much flavor.
• Fresh herbs: Savory herbs including fresh sage, parsley, and fresh thyme will provide the best flavor, but you can substitute dried herbs if you are short on time.
• Large eggs: Eggs bind and hold the stuffing together and give it that sought-after stuffing texture. Beat the eggs together separately before adding to the chestnut turkey stuffing mix.
• Stock: Keep it vegetarian with Vegetable Stock, or use Chicken Stock, turkey stock, or low-sodium store-bought chicken broth instead.
• Seasonings: I like to keep the seasoning simple with salt and pepper to allow the flavor of the chestnuts to shine.
• Chestnuts: Use cooked and peeled chestnuts rather than raw ones. Feel free to cook your fresh chestnuts by following any one of our recipes. We recommend Boiling Chestnuts for their optimal texture. Fire Roasted Chestnuts are quick and easy, and Roasted Chestnuts for stuffing is a little bit harder in texture, so I recommend chopping them into smaller pieces. For convenience, you can also buy pre-cooked chestnuts online (affiliate link) or at grocery stores, just make sure ‘chestnuts’ are the only ingredient (no sugar) and be sure to drain them before using.

Substitutions and Optional Add-Ins

While the basic ingredients I listed above are more than enough, you can customize this chestnut dressing for turkey according to your tastebuds with a few delicious ingredients. Here are a few ways to do it:

• Meat: Pancetta, sweet Italian sausage (casings removed and crumbled), or bacon are delicious and add a meaty bite. My favorite is chestnut pancetta stuffing, but sauteed crumbled sausage is delightful as well. The key is to make sure to sautee your meat of choice before adding it to the stuffing mixture.
• Other veggies: This is where you can get creative. I like the addition of thinly sliced mushrooms or fennel.
• Heavy cream: For a richer chestnut stuffing, substitute ½ cup of the stock with heavy cream.
• A touch of sweetness: One small cubed apple or a handful of dried cranberries or raisins adds a pop of sweet flavor that would pair beautifully with the nutty flavors of this dressing recipe.
• Nuts: While it will no longer be a chestnut stuffing, you can swap chestnuts for toasted and chopped walnuts or pecans instead.

How to Make Chestnut Stuffing

Making this turkey stuffing with chestnuts couldn’t be easier. I have got you covered whether you want to bake it in a baking dish or stuff it into the turkey. Here’s how to do it:

1. Prep equipment: Preheat the oven to 375 degrees F. Coat a 9×13-inch shallow casserole dish with softened butter.
2. Saute vegetables: In a large saute pan over medium-high heat, melt butter. Then, saute onions and celery until softened, about 5-7 minutes.
3. Add aromatics: Reduce to medium heat, add the garlic, and saute for 1 minute. Add the sage and saute for an additional minute. Remove from heat and allow to cool for 5 minutes.
4. Mix bread and herbs: In a large bowl, toss the cubed bread, parsley, and thyme.

5. Make stuffing mixture: Add eggs, stock, Kosher salt, pepper, and vegetable mixture to the bread mixture, gently tossing until just combined.
6. Add the star ingredient: Gently stir in the chopped chestnuts.
7. When it comes to cooking it, you have two options:
   1. Bake in a casserole dish: Transfer the mixture to the shallow baking pan and spread into a single layer. Bake, uncovered until it is golden brown on top, about 35-40 minutes. Serve warm.
   2. Stuff the turkey: Transfer the chestnut stuffing for turkey into the cavity of the bird until it is full and compact. Bake the turkey as needed until the internal temperature of the stuffing reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

FAQs

Other Stuffing Recipes You Might Also Like:

• Wild Rice Stuffing for Turkey
• Mushroom Brioche Stuffing
• Vegetarian Cornbread Stuffing

If you try this recipe for Chestnut Stuffing, 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.

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Chestnut Stuffing Recipe

Chestnut Stuffing, a classic Thanksgiving (or Christmas) dinner favorite, combines cooked chestnuts with a medley of vegetables and fresh herbs, creating a rustic, flavorful side dish that's a hit at any festive gathering.

Course American

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 287kcal

Author Aysegul Sanford

Ingredients

• 4 tablespoons unsalted butter (2 oz) plus more to coat the casserole dish
• 1 small onion chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 2 tablespoons fresh sage chopped
• 1 pound day-old white bread ~10 cups, cut into ½ inch cubes
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh thyme chopped
• 2 large eggs beaten
• 2 ½ cups vegetable stock or chicken or turkey stock would also work
• 1 teaspoon Kosher salt
• 1 teaspoon ground black pepper
• 1 ½ cups cooked chestnuts* roughly chopped

Instructions

• Preheat the oven to 375 degrees F. Coat a 9×13-inch casserole dish with softened butter.
• Melt butter in a large skillet over medium-high heat. Add the onion and celery and saute for 5-7 minutes until softened.
• Add the minced garlic and saute for an additional minute, being careful not to burn it. If necessary, reduce the heat.
• Add the chopped sage and saute for 1 minute. Take the skillet off the heat and set it aside to cool for 5 minutes.
• Place the cubed bread, parsley, and thyme in a large bowl. Toss to combine.
• Add the eggs, stock, Kosher salt, pepper, and the cooked vegetables, lightly tossing everything until just combined. Do not overmix.
• Using a spatula, gently fold in the chestnuts.
• Transfer the mixture to the prepared baking dish and spread it evenly, lightly pressing in the dish. Bake uncovered for 35-40 minutes until it is lightly browned on top. Alternatively, you can transfer the chestnut stuffing into the cavity of the bird until it is full and compact. Roast turkey as needed until the internal temperature reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

Notes

• Yields: This recipe makes a stuffing good for 8 servings. It is enough the fill the cavity of a 14-20 pound turkey if you prefer to stuff it into your turkey. Otherwise, you can bake it in a 9X13 casserole dish. The nutritional values below are per serving.
• Stale bread: Using a day-old (or dry) bread is key to making this recipe. You can cube the bread the night before and store it uncovered to dry it out. Or, you can bake the cubes on a baking sheet in a 375-degree F oven for 10 to 12 minutes without browning. However, make sure that they are fully cooled before using them in this chestnut stuffing recipe.
• Chestnuts: You can purchase already-cooked chestnuts from the store. Just make sure that the only ingredient in the packaging is chestnuts. Alternatively, you can buy raw chestnuts and cook them yourself. I highly recommend buying Italian chestnuts (instead of Chinese) as they are easier to peel. You can boil chestnuts, roast them in the oven, or even roast them in an open fire following our recipes. 
• Moisture: If you feel the chestnut dressing appears dry, you can add more stock in ⅛ cup increments to your preferred moisture. Remember that the stock will evaporate slightly during the cooking. It is best not to make this stuffing too moist.
• Make Ahead: Prepare the dressing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 – 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
• Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before storing it.
• Reheat: Reheat in a preheated 325-degree oven for 7 – 10 minutes or until warmed through.
• Covering the top: During our recipe testing, we did not feel the need to cover this dressing with foil while it was baking in the oven. However, if yours is browning too quickly (especially if you are cooking multiple things in your oven), you can cover it with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last 5-10 minutes to ensure it is fully cooked.

Nutrition

Calories: 287kcal | Carbohydrates: 43g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 874mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 15mg | Calcium: 154mg | Iron: 3mg

The post Chestnut Stuffing appeared first on Foolproof Living.

Green bean recipes are a must for tender, nutritious, and versatile eats. They are also a part of any collection of Healthy Thanksgiving Recipes or Friendsgiving Potluck Ideas.  If you agree, I recommend trying my other crowd-pleasing green bean dishes, such as my rich and robust Buttery Garlic Green Beans. Or, transform this vegetable into an endlessly customizable vegan snack or side dish with my Air Fried String Beans recipe. No matter how you prepare them, these green beans will surely be the star of your dinner menu. 

Ingredients You’ll Need

You don’t have to sacrifice an ounce of flavor when making this gourmet mushroom-free recipe. A quick roux and umami-rich ingredients, like bold cheeses, are all you need to make the ultimate substitute for cream of mushroom soup in a green bean casserole. 

• Fresh green beans: Fresh, firm, and unblemished green beans (also sold as string beans) are essential to giving this dish its mildly sweet, earthy flavor. Before using them in your recipe, clean and dry your veggies as much as possible, trim their ends, and cut them into two-inch pieces.
• Unsalted butter: Butter is the key to achieving a rich, decadent flavor profile when making the roux and prepping your baking dish. You may also use salted butter instead, but be sure to adjust the other seasonings to avoid over-salting your recipe. 
• All-purpose flour: Flour is an essential ingredient in any roux, which will help thicken the sauce of your green bean casserole.
• Vegetable stock: I use vegetable stock in this recipe to lend it a light, fragrant flavor. However, you may also use chicken stock to give your mushroom-free green bean casserole extra hearty, savory undertones.
• Heavy cream: Heavy cream is the key to giving creamy decadence to this simple casserole recipe. You can also use 2% milk for a lighter, low-calorie green bean casserole, though your recipe won’t have the same rich, thick flavors.
• Cheese: Strong cheeses make the perfect substitute for cream of mushroom in green bean casserole, given their savory umami flavor. I use a mixture of white cheddar and parmesan cheese in this recipe, but you may also add more white cheddar if you prefer not to use parmesan. You can also use Colby Jack for a butterier, mildly sweet taste.
• Fresh herbs, spices, and seasoning: Bright, warm, and savory, the ultimate seasoning for this green bean casserole recipe is a mixture of fresh thyme, ground nutmeg, Kosher salt, and ground black pepper. For a slight spice kick, you may also add a pinch of red pepper flakes, though this ingredient is optional.
• French fried onions: Any store-bought French fried onions, including the Durkee brand, will give your casserole a crisp, rich topping.

Substitutions and Optional Add-Ins

• Canned or Frozen Green beans: I recommend using fresh green beans when making this dish because of their crisp, bright taste. However, if desired, you may also prepare frozen or canned green bean casserole. If using canned green beans (or canned French-style green beans!), you’ll need three 14.5-ounce cans thoroughly drained and dried. If using frozen green beans, three 10-ounce bags should suffice. However, be sure to increase your casserole’s cooking time to 17-18 minutes to ensure it heats through, given the colder veggies. Furthermore, if you use canned or frozen green beans, you do not need to blanch the veggies before adding them to your casserole, so you can skip those steps.
• Enhanced umami flavors: To give your cheesy green bean casserole without mushroom soup even more umami flavor, add one tablespoon of soy sauce or Worcestershire sauce to your sauce mixture. If you find this amount insufficient, feel free to add more, tasting as you go. However, please keep in mind that a little goes a long way with these salty ingredients, and you may have to adjust the amount of salt used to avoid an overly salty casserole.
• Bacon: Crisp, rich, and salty, bacon (or turkey bacon) makes an impeccable addition to this green bean casserole recipe. To ensure the meat cooks fully and maintains its crunch, I recommend first cooking your bacon until lightly crispy, chopping it up, and sprinkling it on top of your casserole as an extra topping.
• Sour cream: Want to give this dish extra tangy, creamy overtones? Making an old-fashioned green bean casserole with sour cream (Grandma’s style) is an easy way to do it. Simply use one cup of sour cream instead of this recipe’s chicken stock. Alternatively, to make a low-fat green bean casserole, use one-half Greek yogurt and one-half sour cream instead.

Alternative Toppings

Want to make your green bean casserole with an alternative topping that will make the most of your pantry and stun your dinner guests? Prefer to make it without fried onions or want to use up some of the crackers in your pantry? These simple solutions will ensure your side comes out with all the crisp, savory taste of traditional green bean casserole recipes.

• Panko breadcrumbs: A go-to substitute for fried onions in green bean casserole, one cup of lightly toasted panko breadcrumbs make an excellent topping when mixed with two tablespoons of parmesan cheese. Even better, you can sprinkle this rich, savory mixture on top of your green bean casserole at the beginning of baking to simplify the cooking process.
• Crumbled croutons: Crumbled croutons—pre-seasoned and already crisp—make another great topping for this green bean casserole recipe.
• Crackers: Equally parts crunchy and buttery crackers are a simple, cost-effective substitution for fried onions in green bean casserole recipes. Most people prepare green bean casserole with Ritz crackers due to their rich, mildly sweet flavor, but feel free to experiment with whatever crackers best fit your desired flavor profile.
• Cornflakes: Don’t want to run to the grocery store for extra ingredients? No problem! For this simple green bean casserole topping, you only need to crumble one cup of cornflakes on top of your casserole before baking.
• Caramelized onions: Take your no-mushroom green bean casserole recipe to the next level by adding caramelized onions’ sweet, rich, and robust flavor. Simply prepare your caramelized onions separately and add them to your casserole while adding your blanched green beans. 

How to Make No Mushroom Soup Green Bean Casserole?

There’s no secret to making a delicious, crowd-pleasing green bean casserole without canned soup. These step-by-step instructions will ensure your casserole has all the tender, creamy, and rich flavors you love in this signature side.

1. Prep the green beans: Wash, dry, and trim the ends of your fresh green beans. Then, cut them into two-inch pieces and set aside.
2. Boil water and prepare the ice bath: Add water and salt to a large pot and bring it to a boil over medium-high heat. As this water heats, fill a separate large bowl with ice and water and set it aside.

3. Boil the green beans: Following the blanching method I describe in my foolproof guide to boiling green beans, add the green beans to the boiling water and cook until crisp and tender—5-7 minutes in total. Be careful not to overcook the veggies during this step, as they should still maintain their shape and firm texture to avoid mushiness.
4. Cool the green beans: Use a slotted spoon or strainer to transfer the cooked green beans directly to the ice water bath. Let the green beans sit in the ice bath for five minutes or until they cool to room temperature. Once cool, drain the green beans from the water, spread them on a clean kitchen towel, and pat dry as much as possible.

5. Prep the oven: Preheat the oven to 375 degrees F. While the oven heats, butter your casserole dish with a tablespoon of butter and set it aside.
6. Saute the garlic: Melt the remaining butter in a large skillet over medium heat. Add the garlic and saute it for 30 seconds.
7. Make the green bean casserole roux: Add the flour to the melted butter and whisk constantly until lightly browned (about five minutes). Then, gradually pour in the stock, followed by the heavy cream. Whisk the mixture constantly for about ten minutes until thickened, adjusting the heat as necessary to avoid burning.

8. Finish the sauce: Remove the roux from the heat and whisk in the cheddar cheese, parmesan, thyme, nutmeg, salt, pepper, and red pepper flakes (if using).
9. Add the green beans: Fold the blanched green beans into the sauce until they are evenly coated.

10. Fill the casserole dish: Transfer the green bean mixture to the prepared dish, evenly spreading the filling.
11. Bake and serve: Bake the dish in the preheated oven for ten minutes. Then, sprinkle the fried onion rings in an even layer over the casserole’s top and bake for five minutes or until the onions turn golden brown.

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Green Bean Casserole without Mushroom Soup Recipe

Making Green Bean Casserole without Mushroom Soup is easy, and let’s face it, it is much healthier because it is made from scratch! Follow our foolproof recipe to make the best homemade green bean casserole and impress your friends with this delicious version of the classic Thanksgiving side dish.

Course Vegetarian Side Dish

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 397kcal

Author Aysegul Sanford

Ingredients

• 2 pounds fresh green beans* cleaned, ends trimmed, and cut into 2-inch pieces
• 1 tablespoon kosher salt
• 5 tablespoons unsalted butter plus more to coat the casserole dish
• 3 cloves fresh garlic minced
• ¼ cup all-purpose flour
• 1 ¾ cups vegetable stock or chicken broth
• ½ cup heavy cream
• 4 ounces shredded white cheddar cheese approximately 2 cups
• 2 ounces Parmesan cheese* shredded approximately ¾ cup
• 1 teaspoon fresh thyme minced
• ⅛ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes optional
• 1 cup French fried onions 6 ounces

Instructions

• To blanch the green beans, place water and a pinch of salt in a large pot over medium-high heat. Bring it to a boil.
• Meanwhile, fill a large bowl with ice and water. Set it aside.
• Carefully add the green beans to the boiling water. Cook until crisp and tender, 5-7 minutes.
• Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature for about 5 minutes. Drain.
• Spread out the blanched green beans on a clean kitchen towel and pat dry as much as you can.
• Preheat the oven to 375 degrees F. Butter the casserole dish with a tablespoon of butter and set it aside.
• In the large skillet, melt the rest of the butter over medium heat. Add the garlic and saute for 30 seconds.
• Add the flour and whisk constantly until lightly browned, for about 5 minutes.
• While continuously whisking, gradually pour in the stock, followed by the heavy cream (again while gradually pouring), until thickened for about 10 minutes. Adjust the heat as necessary to avoid burning.
• Off the heat, whisk in the cheddar cheese, parmesan, thyme, nutmeg, kosher salt, pepper, and red pepper flakes (if using).
• Fold in the green beans and toss until they are evenly coated with the sauce.
• Transfer the green beans to the prepared casserole dish and spread it out evenly.
• Bake in the preheated oven for 10 minutes. Then, sprinkle the fried onion rings over the top of the casserole dish and bake for an additional 5 minutes until the fried onion rings are golden brown.
• Serve.

Notes

• Yields: This homemade green bean casserole makes enough for 6 to 8 side dish servings. The nutritional values below are per serving.
• Canned or Frozen Green beans: I recommend using fresh green beans when making this dish because of their crisp, bright taste. However, if desired, you may also prepare frozen or canned green bean casserole. If using canned green beans (or canned French-style green beans), you’ll need three 14.5-ounce cans thoroughly drained and dried. If using frozen green beans, three 10-ounce bags should suffice. However, be sure to increase your casserole’s cooking time to 17-18 minutes to ensure it heats through, given the colder veggies. Furthermore, if you use canned or frozen green beans, you do not need to blanch the veggies before adding them to your casserole, so you can skip those steps.
• Heavy cream: You can also use 2% milk for a lighter, low-calorie green bean casserole, though your sauce won’t have the same rich, thick flavors.
• Cheese: We found that the addition of parmesan cheese provided the overall dish with the umami flavors it was lacking. However, if you do not have parmesan cheese, you can use more cheddar cheese. Also, you can use sharp yellow cheddar cheese in place of white cheddar.
• Fresh mushrooms: Clearly, we wanted to show you how to make green bean casserole without canned mushroom soup in this recipe. However, if you’d like to add fresh mushrooms to the mixture (preferably baby bella mushrooms), you can easily do so in a few basic steps. Simply saute the sliced mushrooms with a tablespoon of butter, remove them from the pan, and prepare your roux. Once you drain your sauteed mushrooms (if necessary), add them to the sauce mixture while adding the green beans, tossing them until thoroughly coated.
• Covering the top: During our testing, we did not feel the need to cover the top with foil. However, if you find your topping browns too quickly while baking, cover the casserole with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last few minutes until ready to serve.
• Make Ahead: To make it ahead of time, prepare the recipe until the step in which you transfer the green beans to the prepared casserole dish. Then, let the mixture cool down, cover it tightly with aluminum foil, and store it in the refrigerator for up to one day in advance. When ready to eat, bake the dish as directed.
• Store: You can store your leftovers in an airtight container in the fridge for 3-4 days.
• Reheat: To reheat your casserole, place it in a 350-degree F. oven for 7-10 minutes or until heated through.
• Freezing: Though technically possible, I don’t recommend freezing green bean casserole without condensed soup, as it will likely come out mushy after thawing.

Nutrition

Calories: 397kcal | Carbohydrates: 21g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 2196mg | Potassium: 383mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2102IU | Vitamin C: 20mg | Calcium: 325mg | Iron: 2mg

The post Green Bean Casserole Without Mushroom Soup appeared first on Foolproof Living.

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:

1. 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.
2. 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.
3. 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.

4. 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.
5. 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.

6. 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.
7. 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.

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.

FAQs

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:

• Miso Cauliflower Rice
• Cauliflower Steak Sandwich Recipe
• Cauliflower Celery Soup
• Cauliflower and Lentil Salad

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.

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 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

Calories: 353kcal | Carbohydrates: 13g | Protein: 19g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 1148mg | Potassium: 224mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 2mg | Calcium: 629mg | Iron: 1mg

The post Cauliflower au Gratin appeared first on Foolproof Living.

Ingredients to Make This Baked Apple Oatmeal

Made with only the tastiest natural ingredients, this apple cinnamon baked oatmeal recipe is perfect for anyone looking to transform their home pantry into a gourmet breakfast.

• Coconut oil: Melted coconut oil is a must when greasing your baking dish, ensuring that your apple oat bake doesn’t stick to the edges of the pan. However, you may also use butter or cooking spray, depending on what you have on hand.
• Rolled oats: It’s essential that you use rolled oats (also known as old-fashioned oats) in your baked oatmeal recipes. When considering the difference between Rolled Oats vs. Quick Oats, remember that instant oats (quick-cooking oats) will melt under high oven temperatures, and steel cut oats will come out thick and gummy.
• Chia seeds: Though chia seeds are optional, they add deliciously nutty undertones while loading your breakfast with protein, fiber, and antioxidants. You can also incorporate other superfoods, like hemp seeds, to add nutrition to your breakfast bake.
• Warm spices: The best way to season this healthy baked apple oatmeal recipe is with everyone’s favorite fall classics—ground cinnamon and ground nutmeg. You can also add a pinch of apple pie spice for extra warm, woody overtones.
• Baking powder and kosher salt: These two ingredients are perfect for bringing out this sweet breakfast recipe’s nuanced flavors and giving it a light, pastry-like rise.
• Large eggs: We use two large eggs to thicken and bind this hearty breakfast recipe. However, if you prefer a vegan apple cinnamon bake, you can substitute these eggs with a flax egg. To make flax eggs, stir together two tablespoons of ground flax seed and five tablespoons of water in a small bowl. Once combined, let the mixture rest for ten minutes to thicken it. It’s ready to add to your batter when it reaches the desired consistency.
• Milk: I used almond milk in my cinnamon apple oatmeal bake, but any of your favorite types of milk—from dairy-free options (i.e. oat milk, soy milk, coconut milk, etc.) to traditional cow’s milk—would work.
• Unsweetened applesauce: The key to making apple-baked oats as sweet, moist, and tender as possible is preparing your baked oatmeal with applesauce. I prefer using homemade Unsweetened Applesauce because it’s vegan, smooth, and only uses a few simple ingredients.

• Vanilla extract
• Maple syrup: I only use ⅓ cup of maple syrup to sweeten my baked apple oats, but if you like your oatmeal sweeter, you can increase it to ½ cup.
• Apple: Any of your favorite fresh apples would work in this apple and oatmeal bake, including Honeycrisp, Pink Lady, Granny Smith, Fuji, Braeburn, and even Gala. Depending on your preference, you may also choose whether to use peeled or unpeeled apples for this recipe. However, you must cut them into even-sized cubes before adding them to your mix to ensure maximum tenderness and uniform baking.
• Nuts: I recommend crunchy pecans, walnuts, or almonds to give your baked oatmeal a touch of earthy, buttery notes. Just be sure to give them a rough chop before adding them to your batter to ensure a balanced flavor distribution and delicious texture.
• Dates: I love adding dates to my oatmeal recipe due to their rich flavor and chewy texture. However, other dried fruit—including raisins, cranberries, and figs—would also work.
• Coconut or brown sugar: If you love the deep, toffee-like taste of baked sugar, you may choose to add a sprinkle of coconut sugar or light brown sugar to the top of your baked apple oatmeal.

How to Make Baked Apple Cinnamon Oatmeal

You don’t have to work at a diner to make this healthy baked oatmeal with apples easily. This tasty breakfast will come out with irresistibly sweet, hearty, and warm flavors in eight easy steps.

1. Prep the oven: Preheat the oven to 350 degrees F. While the oven heats, coat an 8×8 baking dish with coconut oil and set it aside.
2. Mix the dry ingredients: In a large mixing bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt. Ensure the ingredients mix evenly throughout the blend.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until thoroughly mixed.
4. Combine the wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients and mix until combined.

5. Incorporate the add-ins: Gently fold the chopped apples, walnuts, and dates into the oat mixture.
6. Transfer the oatmeal blend: Pour the apple oatmeal batter into the prepared baking dish and spread it into a single even layer.
7. Bake: Bake the dish for 35-40 minutes until golden brown.
8. Serve: Remove the breakfast apple bake from the oven and let it cool for 10 minutes. Then, drizzle it lightly with maple syrup and serve.

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

This apple cinnamon oatmeal bake is one of my cookbook’s most meal prep-friendly breakfast recipes. Take the stress out of your early mornings with this must-have make-ahead breakfast.

• Make ahead: To make baked apple cinnamon oats in advance, bake the recipe and let it come to room temperature. Then, store the mixture, covered, in the refrigerator for up to three days.
• Store: When storing your baked oats, let them come to room temperature first. Then, transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual portions for a convenient grab-and-go breakfast.
• Reheat: You can reheat this recipe in the oven at 325 degrees F. for 15 minutes or in the microwave in 30-45-second intervals until warmed through.
• Freeze: Though you can freeze this baked oatmeal recipe, it will likely come out a bit dry once thawed. However, if you freeze your baked oats, let them come to room temperature first, transfer them to an airtight container, and place them in the freezer. It’s essential, too, to cover the oats tightly to avoid freezer burn.
• Thaw: To thaw your frozen apple oatmeal, place it in the fridge overnight and reheat it in the morning.

What to Serve it With?

A warm cup of coffee or tea is all you need to turn this cinnamon apple baked oatmeal recipe into a five-star breakfast. However, these easy additions will add all the creamy, sweet, and moist flavors you could want from your morning meal.

• A drizzle of maple syrup or honey: If you’re a fan of caramelly, floral flavors, I recommend topping your apple breakfast bake with maple syrup or honey. This simple addition will infuse every slice with a rich, complex taste.
• A dollop of Greek yogurt or vanilla yogurt: Add a spoonful of yogurt to this delicious breakfast, and your baked apple oatmeal recipe will come alive with cool, creamy flavors.
• Breakfast fruit salad: What pairs better with juicy apples than a brilliant blend of your favorite fruits? Made with a customizable mix of bananas, blueberries, strawberries, and pineapple, this healthy breakfast option will delight your tastebuds with just fifteen minutes of prep.
• Maple whipped cream: Transform this wholesome breakfast into a sweet treat the whole family will love with a small dollop of light, fluffy whipped cream.
• A dollop of almond butter or peanut butter: If you love the nutty, tart combination of apples and peanut butter, you’ll love adding this creamy addition to your apple oatmeal breakfast bake.

Other Baked Apple Recipes

This easy apple-baked oatmeal has all the sweet, tart, and warm flavors you love in your favorite baked apple recipes. Below, you’ll find even more tasty apple recipes to satisfy all your fall cravings.

• Apple Roses
• Almond Flour Apple Cake
• Overnight Apple Muesli

If you try this Baked Apple Cinnamon Oatmeal 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.

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Apple Cinnamon Baked Oatmeal Recipe

Apple Cinnamon Baked Oatmeal offers a healthy and wholesome start to your day. Made with tender apples, warm cinnamon, and a touch of maple syrup, this healthy breakfast bake is the ultimate fall/winter oatmeal recipe.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 slices

Calories 271kcal

Author Aysegul Sanford

Ingredients

• 1 teaspoon coconut oil
• 2 ½ cups old-fashioned rolled oats
• 1 tablespoon chia seeds optional
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs* or flax eggs for vegan option (recipe below in the notes)
• 1 ½ cups unsweetened almond milk or any other non-dairy milk of your choice
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup plus more to drizzle on top
• 1 apple* peeled (or unpeeled) and diced into 1-inch cubes
• 1 cup chopped walnuts or pecans optional
• ½ cup chopped dates optional (5-6 Medjool dates)

Instructions

• Preheat the oven to 350 degrees F. Coat an 8×8- inch* baking dish with the coconut oil and set aside.
• In a large bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt until combined.
• In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until fully combined.
• Pour the egg mixture into the oat mixture and stir to combine.
• Gently fold in the diced apples, walnuts, and dates.
• Pour the mixture into the baking dish and gently spread it evenly.
• Bake for 35-40 minutes until golden brown.
• Cool for 10 minutes and serve with a drizzle of maple syrup.

Notes

• Yield: This recipe yields 9 slices of baked apple oatmeal. The nutritional values below are per slice. 
• Size of your baking dish: You can use both an 8×8 or a 9×9 square dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 45 minutes.
• Use flax eggs to make it vegan*: This is a gluten-free and dairy-free recipe. If you prefer to make this dish vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs. 
• Apple: I used Honeycrisp apples but any type of apple you have on hand would work.
• Make Ahead: You can bake apple oatmeal bake in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
• Store: Be sure to bring the leftovers to room temperature. Then,  transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual servings for a convenient grab-and-go breakfast.

Nutrition

Calories: 271kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 270mg | Fiber: 5g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

The post Apple Cinnamon Baked Oatmeal appeared first on Foolproof Living.

Ingredients You’ll Need

When you make blackberry breakfast recipes like this, there’s no need to spend hundreds at the grocery store. This simple oatmeal bake only uses natural, pantry-ready ingredients to start your morning.

• Coconut oil: I use coconut oil to coat my oatmeal baking dish, though oil spray would also work. If you feel luxurious and want to give your oatmeal rich, sumptuous undertones, you may also prepare this recipe with melted butter.
• Old-fashioned oats: Old-fashioned oats (also known as rolled oats) are my go-to for this blackberry-baked oatmeal, as their flat, round flakes are perfect for absorbing excess liquid and withstand the baking process. However, if you’re unsure about the difference between Rolled Oats vs. Quick Oats or Steel-Cut Oats vs. Rolled Oats, these simple guides explain everything you need to know. Furthermore, you may also make this dish with gluten-free oats to accommodate a gluten-free diet.
• Ground cinnamon
• Unsweetened shredded coconut: I prefer my coconut-baked oatmeal to get a mild sweetness from natural ingredients, such as maple syrup and fresh berries. However, you can also use sweetened shredded coconut to add sweetness to your breakfast.
• Nuts: I used sliced almonds, but you can also use chopped almonds or other nuts like walnuts or pecans.
• Chia seeds
• Baking powder
• Salt: You only need a pinch of salt to bring out the other nuanced flavors of this recipe.
• Large eggs
• Milk: Though I usually use unsweetened almond milk in this dish, any kind of milk will work, from oat milk to soy milk, cow milk, coconut milk, and beyond. If you prefer making your own milk, my Homemade Almond Milk recipe is the one I recommend.
• Vanilla extract
• Maple syrup
• Lemon zest
• Frozen or fresh blackberries: I love making this blackberry breakfast with the luscious, tart flavor of fresh blackberries. However, you may also use frozen blackberries as long as you reduce the almond milk to 1⅔ cups. This reduction will help balance the added moisture in frozen berries, keeping your oatmeal from becoming watery.

How to Make It

This baked oatmeal with berries recipe is a cinch to make and makes waking up a delight. In just nine steps and ten minutes of prep time, a delectable dish will be ready on your table.

1. Prep the oven: Preheat the oven to 350 degrees F., and coat an 8×8-inch baking dish with coconut oil. Set the coated dish aside.
2. Mix the dry ingredients: Stir the oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt in a large mixing bowl until thoroughly combined.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest until fully integrated.
4. Combine wet and dry ingredients: Pour the milk mixture into the large bowl of dry ingredients and stir until combined.
5. Add the blackberries: Gently fold the blackberries into the oat mixture.

6. Transfer the oatmeal: Pour the oatmeal recipe into the oiled oven-safe pan and spread it evenly with a spatula.
7. Bake: Cook for 35-40 minutes or until the oatmeal turns golden brown.
8. Cool: Remove the baking dish from the oven and let it cool for 10 minutes.
9. Serve: Once cooled, divide the berry oatmeal bake among several bowls, garnish them with extra berries, and drizzle with maple syrup.

How to Store, Reheat, and Freeze?

Out of all the blackberry recipes for breakfast, this is one of the most meal prep-friendly. These simple tips will show you how to make baked oatmeal to enjoy throughout the week or freeze it for future use.

• Storage: To store your baked blackberry oatmeal, first let it reach room temperature. Then, transfer it to an airtight container and store it in the refrigerator for 3-4 days. If preferred, you can also slice it and store it in single-serving portions for extra easy morning meal prep.
• Reheat: You can reheat it in a 325-degree F. oven for 10-15 minutes or in the microwave in 30-second increments.
• Freeze: When freezing this recipe, let it reach room temperature first. Then, cover it tightly with several layers of plastic wrap to avoid freezer burn and store it in the freezer for up to 1-2 months.
• Thaw: To thaw your frozen blackberry oatmeal bake, place it in the fridge overnight. Then, reheat it in the oven for 15 minutes at 325 degrees F.

How to Serve?

Making blackberry recipes for breakfast is a great way to add creativity to the kitchen. Serve it any way you want, from a grab-and-go morning meal to a healthy dessert guaranteed to make your mouth water.

• A cup of coffee or juice: If you’re used to busy mornings, nothing is as satisfying as serving up a piece of this oatmeal bake alongside a hot cup of coffee or fresh juice.
• Greek Yogurt: One of my favorite ways to serve this dish is with a sweet dollop of Honey Vanilla Yogurt. If you prefer a plant-based yogurt, you may also add a spoonful of coconut yogurt or almond milk yogurt for an equally creamy addition.
• Milk: Do you prefer your oatmeal bake to be a little creamier? Adding a splash of milk to your baked dish will add a rich taste and an extra helping of calcium to your breakfast.
• Nut butters: An easy way to make this simple recipe more filling and add protein is to spread a spoonful of peanut, almond, or cashew butter over your oatmeal bake slice.
• Sweeteners: When prepared as-is, this blackberry baked oatmeal has a mildly sweet flavor—perfect for those who don’t like their breakfasts to taste too sugary. However, if you prefer more sweetness in your morning meal, add a drizzle of honey, maple syrup, or more blackberries. 
• Sauce: If you’re like me, you know that a dash of sauce is all that’s needed to bring a recipe to life. Add a dollop of Date Caramel, Applesauce, or Homemade Blueberry Sauce to give this oatmeal bake extra rich, gooey flavor.
• Ice cream: If you want to transform this tasty breakfast recipe into an irresistible dessert, try serving it with a scoop of your favorite ice cream! Honey Vanilla Ice Cream exquisitely balances the warm, woody undertones of oatmeal, while Chocolate Honey Ice Cream is a great addition for those who love the rich taste of cocoa powder.

FAQs

Other Oatmeal Recipes You Might Like

There are few better ways to start your morning with a filling, heart-healthy taste than with a bowl of warm oatmeal. These tasty recipes will ensure you never endure another bland breakfast again.

• Crock Pot Steel Cut Oats
• Oatmeal with Almond Milk
• Instant Pot Steel Cut Oats
• Oatmeal Raisin Cookies

If you try this Blackberry Oatmeal Bake 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.

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Blackberry Oatmeal Bake Recipe

This Blackberry Oatmeal Bake is an easy-to-make, healthy baked oatmeal recipe packed with juicy blackberries and superfoods and sweetened with maple syrup. It is a delicious morning treat that is also breakfast meal-prep friendly.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 slices

Calories 215kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons coconut oil avocado oil, or oil spray would also work
• 2 cups old-fashioned oats aka rolled oats*
• ½ teaspoon ground cinnamon
• ½ cup unsweetened toasted shredded coconut optional
• ½ cup sliced almonds optional
• 1 tablespoon chia seeds optional
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs or flax eggs for a vegan option
• 2 cups unsweetened almond milk or any milk you prefer
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup plus more for drizzle
• 1 teaspoon lemon zest optional
• 2 cups fresh blackberries divided (reserving ½ cup for garnish)

Instructions

• Preheat the oven to 350 degrees F. Coat an 8×8 inch square baking dish with the coconut oil and set aside.
• In a large bowl, stir the rolled oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt until combined.
• In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest, ensuring that everything is fully combined.
• Pour the wet ingredients into the oat mixture and stir to combine.
• Gently fold in the blackberries.
• Pour the mixture into the baking dish and spread it evenly using a spatula.
• Bake for 35-40 minutes until golden brown.
• Remove from the oven and let it cool for 10 minutes.
• When ready to serve, divide it amongst several bowls, garnish with blackberries, and drizzle with maple syrup.

Notes

• Yield: This recipe yields 9 slices of baked oatmeal. The nutritional values below are per slice. 
• Gluten-free rolled oats: If you are following a gluten-free diet, be sure to purchase gluten-free oats. 
• Size of your casserole dish: You can use both an 8×8 or a 9×9 baking dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 40 minutes.
• Sweetness: This recipe is mildly sweet. You may add an additional ¼ cup of maple syrup to the mixture if you prefer it to be sweeter.
• Other sweeteners: Don’t have any maple syrup on hand? No problem! You can also sweeten it using other natural sweeteners, like honey, coconut sugar, or brown sugar. However, if you use these sugars in your recipe, I recommend using ⅓ cup less liquid to avoid watery oatmeal.
• Fresh vs. Frozen Berries: We tested this recipe using both fresh and frozen berries. We found that frozen blackberries can be used in place of fresh. However, if you decide to do so, please reduce the almond milk to 1 ⅔ cup due to the extra moisture in the frozen berries.
• Make it vegan*: This is a gluten-free and dairy-free recipe. However, if you also want it to be vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs.
• Make Ahead: You can bake this baked oatmeal in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
• Storage: It is best to bring leftovers to room temperature before storing them in an airtight container. We recommend storing them in individual portions so you can easily reheat (if preferred) and grab and go. If stored properly in the fridge, they should be fresh for up to 3-4 days.

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 230mg | Fiber: 6g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 2mg

The post Blackberry Oatmeal Bake appeared first on Foolproof Living.

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.

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. 

1. 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.
2. 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.
3. 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.
4. 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.

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

8. Add the tomato sauce: Take out a 9×13-inch baking dish, and spread ¼ cup of the tomato sauce over the bottom.
9. 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.
10. 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.

11. 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.
12. 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.
13. 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. 

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

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.

• Eggplant Parmesan
• Mexican Corn
• Eggplant Involtini
• Crispy Eggplant
• Zucchini Boats

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.

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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 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 9 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

Calories: 269kcal | Carbohydrates: 11g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 66mg | Sodium: 619mg | Potassium: 520mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2645IU | Vitamin C: 21mg | Calcium: 358mg | Iron: 2mg

The post Vegetarian Zucchini Lasagna appeared first on Foolproof Living.

Ingredients You’ll Need

You can say goodbye to complicated Italian recipes with this super-easy side dish. You only need a handful of ingredients to make air fryer homemade garlic bread.

• Bread: During our recipe testing, we found that the best bread for this delicious garlic bread recipe is a French baguette because of its fluffy insides and firm yet crusty exterior. Day-old bread, too, is preferable as it is drier compared to a fresh loaf. However, you can also make garlic bread with white, Italian, or French bread if you don’t have a baguette. If you want to make your own loaf, you could also whip up my favorite crusty bread, aka No-Knead Bread, for an effortless solution. However, remember that the air frying time may need to be modified based on the type of bread you are using. Irrespective of the bread variety, we recommend cutting your bread into ½-inch slices to ensure proper cooking.
• Butter: Unsalted butter is the best choice for garlic bread because it keeps your side from tasting overly salty when paired with parmesan cheese. However, if you want to make this recipe without cheese, I recommend using salted butter or adding a touch of flaky sea salt or Kosher salt to your butter mixture.
• Garlic: It’s essential to use finely minced garlic in this recipe to ensure its flavors evenly coat each slice of bread. If you prefer fresh garlic, I recommend using a garlic press (affiliate link) to chop the ingredient into an ultra-fine paste. If you don’t have any fresh garlic in your pantry, you may substitute this ingredient for an equal amount of garlic powder. You could also use Roasted Garlic Cloves instead for a rich, caramelized taste.
• Parsley: Parsley is essential to giving this dish its herby undertones and a pop of bright color. You can use dried or fresh parsley if you chop it thinly.
• Shredded parmesan cheese: I usually use shredded parmesan when I make cheesy garlic bread in the air fryer, giving each bite a touch of nutty, rich flavor. However, shaved parmesan or shredded mozzarella cheese would also work.

How to Make Garlic Bread in the Air Fryer?

Preparing homemade garlic bread in an air fryer is a simple way to enjoy warm, perfectly toasted sides every night of the week—or even a quick snack! Plus, it only takes six steps and no lengthy oven time.

1. Prepare the air fryer: Preheat your air fryer to 350 degrees F.

2. Make the garlic butter: In a small bowl, mix the butter, garlic, parsley, and parmesan cheese.
3. Coat the bread slices: Spread about one teaspoon of the butter mixture onto each slice of bread, covering the entire surface.
4. Transfer the bread: Arrange the buttered bread slices in the air fryer basket. Make sure they lay in a single layer without any overlap. If all your bread doesn’t fit, you may need to cook them in two batches.
5. Air fry the garlic toast: Toast the garlic bread in the air fryer for approximately five minutes or until golden brown.
6. Serve: Serve the toasted garlic bread while still warm.

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

This recipe for garlic bread in the air fryer is an easy way to simplify your meal prep. Prepare this recipe ahead of time for an easy crowd-ready side, or store your leftover garlic bread to enjoy throughout the week.

• Make-ahead: To make this recipe ahead of time, make the garlic butter mixture up to one day beforehand and slice your bread into ½-inch slices. Then, store the butter mixture in an airtight container in the fridge and keep the bread slices separately, spreading the pieces with the softened butter just before air frying. If you’re preparing for a dinner party and won’t have time to spread the slices before cooking, you can also coat the bread slices with the butter mixture one day in advance. Then, arrange them in a single layer on a sheet pan, cover them tightly with stretch film or aluminum foil, and store them in the fridge until ready to cook.
• Storage: Bring your slices to room temperature, place them on a plate in a single layer, tightly cover them with stretch film, and store in the fridge for 3 days. When ready to eat, reheat the garlic bread in the air fryer at 300 degrees F. for 2-3 minutes.
• Freeze: Bring your slices to room temperature to make frozen garlic bread for later use. Then, place parchment paper between each of the slices to prevent sticking, and store them in an airtight freezer-safe container (or Ziploc bag) in the freezer until ready to reheat.
• Reheat: There’s no need to defrost your slices when reheating garlic bread in an air fryer. Simply place your frozen bread in a 350-degree F. air fryer for 4-5 minutes or until golden brown.

What to Serve with Air Fried Garlic Bread?

Cooking garlic bread in the air fryer is one of the best ways to ensure a five-star meal any day of the week. This simple collection of recipes will satisfy any craving, from creamy pasta to light salads.

• Pasta: Few combinations are as mouthwatering as garlic bread and pasta. If you’re a fan of bold flavors, I recommend serving your bread with classic dishes like Garlic Butter Noodles or Spaghetti Bolognese. You could also serve this delectable dish with Vodka Pasta or Baked Ziti for a more decadent menu. 
• Soup, stews, and chili: If you love to dip your bread in soup, then these easy recipes are just what you need. Green Lentil Soup and Carrot Ginger Soup add a bright, veggie-packed taste to your dinner spread. Or, you could whip up a heartier menu by preparing Quinoa Stew or—if you’re a meat-lover—Turkish Beef Stew.
• Salad: Add a hearty carb to your light meal by pairing your garlic toast alongside classic salad recipes, like Caesar Salad or Caprese Burrata Salad.
• Seafood: When you make a garlic baguette in the air fryer, you’ll have dozens of lip-smacking seafood recipes to pair. Shrimp Scampi, Steamed Mussels, and Fish Stew are just a few of my seaside go-tos.
• Italian meals: You can impress even your most devout Italian food fans by serving your air-fried garlic bread with authentic, delectable dishes, like Chicken Parm, Eggplant Parmesan, or Eggplant Involtini.

FAQs

Making fresh garlic bread in an air fryer is a beginner-ready recipe that comes together with minimal effort. Below, I’ve answered all your questions about this easy dish, taking the stress out of the process.

Other Air Fryer Recipes You Might Also Like

No one can resist the hassle-free, tasty eats possible with an air fryer. If you liked this air fryer garlic toast, here are a few other easy air fryer recipes you might also like.

• Air Fryer Cornish Hens
• Breaded Eggplant in Air Fryer
• Corn on the Cob in Air Fryer
• Air Fryer Eggplant

If you try this Air Fryer Garlic Bread 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.

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Air Fryer Garlic Bread Recipe (Fresh or Frozen)

Making fresh garlic bread in the air fryer is possibly the easiest and quickest way to treat yourself to a delicious side dish or appetizer. Not to mention, using your air fryer cuts down on the cooking time, allowing you to enjoy your garlic bread in minutes.

Course Bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 107kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• ¼ cup unsalted butter at room temperature (2 ounces)
• 5 cloves garlic crushed through a garlic press or finely chopped
• 1 tablespoon dried parsley or chopped fresh parsley
• ½ cup parmesan cheese grated (optional*)
• 1 baguette sliced into ½-inch thick slices

Instructions

• Preheat the air fryer to 350 degrees F.
• Mix the butter, garlic, parsley, and parmesan cheese (if using) in a bowl.
• Spread the butter mixture evenly onto each slice of bread, approximately 1 teaspoon per slice.
• Place the garlic toast slices in the air fryer in a single layer, ensuring that they are not overlapping. Depending on the size of your air fryer, if they don’t fit, you may have to air fry them in two batches.
• Air fry for approximately 5 minutes or until golden brown.
• Serve immediately while they are still warm.
• Any leftover browned slices can be stored in an airtight container in the fridge for up to 2 days. You can reheat in the air fryer at 300 degrees F for 2-3 minutes until warm.

Notes

• Yields: This recipe yields 12 slices of French baguette bread. The nutritional information below is per slice.
• Bread: You can use any other bread you have on hand. Italian bread, sourdough bread, French bread, and even ciabatta would all work. However, keep in mind that there is a direct correlation between the thickness of bread and air frying time. We recommend slicing in ½-inch slices for the best results. We also recommend day-old bread as it absorbs the garlic-butter mixture better.
• Parmesan Cheese: If you decide to make this recipe without parmesan cheese, add in 1/2 teaspoon kosher salt into the butter mixture.
• Garlic: We found that minced fresh garlic was way better than garlic powder. However, the two can be used interchangeably in a pinch. If you do have the time, we recommend trying this recipe with Roasted Garlic or Air Fried Garlic for truly next-level garlic bread.
• Parsley: If you do not have dried parsley, you can substitute it with fresh, but it should be finely chopped when incorporating it into the butter mixture. Alternatively, you can use other dried or fresh herbs such as thyme, oregano, and rosemary. 
• Keep in mind that individual air fryer brands may perform differently, so consider this recipe as a starting point and adjust the cook time according to your personal preference.
• Storage: Bring your slices to room temperature, place them on a plate in a single layer, tightly cover them with stretch film, and store them in the fridge for 3 days. When ready to eat, reheat the garlic bread in the air fryer at 300 degrees F. for 2-3 minutes.
• Freeze: Bring your slices to room temperature, place parchment paper between each of the slices to prevent sticking, and store them in an airtight Ziploc bag in the freezer until ready to cook.
• Reheat: There’s no need to defrost your slices before reheating. Simply place your frozen bread in a 350-degree F. air fryer for 4-5 minutes or until golden brown.

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 197mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

The post Air Fryer Garlic Bread appeared first on Foolproof Living.

And because it is a no-churn recipe, no ice cream maker is required. If you are a fan of avocados, you are going to love this one.

Ingredients

Avocado based ice cream requires just a handful of simple ingredients you can pick up from your local grocery store. For the complete list of ingredients, we will need:

• Coconut Milk: We recommend a can of full-fat coconut milk, shaken or blended until smooth, for the best flavor. That being said, coconut cream can also be used. Though I liked the version of it made with coconut milk better. Do not use a carton of coconut beverage, as this does not impart the same flavor or creamy texture.
• Avocado: Look for avocados with dark green to black skin that yield slightly to pressure. When you pop the cap off the top, the avocado flesh should be bright and green. This means they are ripe but not browned and spoiled.
• Banana: One ripe banana adds creaminess and a slightly sweet flavor.
• Maple Syrup: Go for pure maple syrup for the best flavor.
• Lime Juice + Lime Zest: The lime juice and lime zest add a beautiful pop of citrus flavor. Lemon juice and lemon zest can be used instead. You could also add 1 teaspoon of vanilla extract to further enhance its flavor profile.
• Unsweetened Coconut Flakes: Coconut flakes add a nice crunch and tropical finish. Make sure to toast the coconut flakes for the best flavor.
• Coconut shells: If you have access to coconut shells, they make the pretties “bowls”.

How to Make Avocado Ice Cream?

This creamy homemade avocado ice cream recipe comes together after a quick whiz in your food processor and some freezing time – no ice cream machine required. Here’s how to do it:

1. Chill loaf pan: Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.

2. Puree ingredients: Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor fitted with the S-blade. Puree for about 1 minute, until all the ingredients reach a smooth texture, scraping down the sides of the bowl halfway through. Once the avocado mixture is smooth, add the lime zest and pulse a few times.
3. Store: Transfer the ice cream base to the chilled loaf pan. Smooth into an even layer with a spatula or the back of a spoon. Cover the surface of the ice cream mixture directly with plastic wrap, removing as much air as possible.
4. Freeze: Place the avocado ice cream into the freezer for at least 4 hours before serving. 
5. Scoop: Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

How to Store?

This dairy-free avocado ice cream will keep for up to 1 week in the freezer if stored properly. For best results and prolonged shelf life, make sure to:

• Use a frozen container: We found a pre-chilled loaf pan to be the best mode of storage for this avocado frozen dessert as the larger surface area makes it easier to scoop. That being said, you can store it in an ice cream container (affiliate link) or a freezer-safe airtight container.
• Cover with plastic wrap: Place a piece of plastic wrap directly on the surface of the ice cream to prevent air bubbles and the formation of ice crystals.
• Allow good airflow: Place the loaf pan in the coldest part of your freezer (usually in the back, away from odorous foods) with good air circulation. A consistent temperature maintains the texture and flavor.
• Avoid frequent thawing and refreezing: Constant temperature fluctuations may create an icy texture.
• Consume within one week: Homemade ice cream does not have as long a shelf life as commercially-made ice cream. For the best texture and flavor, enjoy within 5-7 days.

How to Serve

This healthy avocado ice cream recipe can be served just as is or jazzed up to really play up its tropical vibe. Some of my favorite ways to serve include:

• Cone or Bowl: Keep it simple by scooping into your favorite cone or ice cream bowl.
• Coconut Bowls: If available to you and to really give it the island appeal, serve it in fresh coconut halves with a sprig of fresh mint and toasted coconut flakes, as pictured here.
• Blend into Smoothies and Milkshakes: This avocado ice cream has a minimal amount of natural sugars, which means it is healthy enough to enjoy on the regular in daily smoothies or milkshakes.
• With Toppings: Finish with any and all of your favorite healthy or crunchy toppings, such as fresh fruit, dark chocolate chips, toasted nuts, or even granola.

FAQs

Other Ice Cream Recipes You Might Like:

• Honey Vanilla Ice Cream
• Chocolate Ice Cream with Honey

If you try this Avocado Ice Cream 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.

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Avocado Ice Cream Recipe

Here’s a creamy and rich avocado ice cream that requires no ice cream maker. Made with healthier ingredients and sweetened with maple syrup, this is the perfect vegan ice cream to serve on a hot summer day.

Course Ice Cream

Cuisine American

Diet Vegan

Prep Time 20 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4 servings

Calories 527kcal

Author Aysegul Sanford

Equipment

• 1 Ice Cream Maker
• 1 Reusable Ice Cream Tub
• 1 Ice Cream Scoop

Ingredients

• 1 can unsweetened coconut milk – 13.5 ounces
• 2 Hass Avocados ripe, total weight 1 pound with pits; skinned and pitted
• 1 banana ripe
• ½ cup maple syrup
• 2 teaspoons lime juice freshly squeezed
• ¼ teaspoon Kosher salt
• 1 tablespoon lime zest from 2 limes

Optional Garnishes

• 2 tablespoons Unsweetened toasted shredded coconut

For Serving (Optional)

• Coconut Bowls

Instructions

• Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.
• Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor and puree until all the ingredients are smooth for approximately 1 minute. Scrape down the sides of the bowl halfway through processing so that all the ingredients are pureed.
• Add the lime zest and pulse into the mixture for a couple of “bursts.”
• Transfer the mixture to the loaf pan and smooth it out evenly. Cover with stretch film, removing as much air as possible.
• Place the covered ice cream into the freezer for at least 4 hours before serving.
• Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

Notes

• Yield: This recipe yields a little less than 1-quart ice cream.
• Coconut Milk vs Cream: This recipe was tested both with canned coconut milk and canned coconut cream. We prefer the version made with the milk better as the version made with cream had an overwhelming coconut taste whereas the milk version allowed the avocado flavors to shine. 
• Storage: Be sure to store in an airtight container, cover it tightly and consume within 5-7 days.
• This recipe is adapted from David Lebovitz’s Avocado Ice Cream recipe with minor changes.

Nutrition

Calories: 527kcal | Carbohydrates: 48g | Protein: 5g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 171mg | Potassium: 951mg | Fiber: 10g | Sugar: 32g | Vitamin A: 168IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg

The post Avocado Ice Cream appeared first on Foolproof Living.

Love making ice cream? Put your ice cream maker to good use with Coconut Cashew Ice Cream (dairy-free) or Avocado Ice Cream, or go the no-churn method with Yogurt Bark.

Ingredients for Honey Vanilla Ice Cream

This homemade honey ice cream requires only 6 simple ingredients. Here’s a look at what we need:

• Heavy Cream: Pick up a pint of heavy cream or heavy whipping cream for the creamiest texture. 
• Milk: Use full-fat whole milk for the richest texture and flavor.
• Honey: Choose high-quality honey, local or raw honey is even better. As always, the honey flavor will determine the flavor of your ice cream. My favorite types of honey are orange blossom and clover. Maple syrup could also be used but be aware that the flavor profile of the overall ice cream would be different.
• Salt: We are using Kosher salt to season the honey-flavored ice cream. Feel free to give it a finish of Maldon flaky salt upon serving for a salted honey ice cream twist.
• Vanilla: You can use vanilla extract or the luxurious vanilla bean paste (affiliate link). If using vanilla extract, be sure to add it at the end while the ice cream mixture cools to room temperature.
• Raw Egg Yolks: Whole egg yolks add texture and richness to the honey and ice cream. The trick is to temper the egg yolks into the cream mixture, but more on this later.

How to Make Honey Ice Cream Recipe?

If you never thought of making vanilla ice cream with honey, think again! Just like all homemade ice cream recipes, this one requires a bit of patience. But your efforts will be rewarded in the end. Here’s how to do it:

1. Heat the cream mixture: In a medium saucepan over medium-high heat, heat the cream, milk, honey, salt, and vanilla paste (if using) for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
2. Temper egg yolks: While the cream mixture is coming up to a simmer, place the egg yolks in a medium bowl and whisk until smooth. When the cream mixture has just barely reached a simmer, pour 1 ½ cups of the warmed cream mixture into a measuring cup. Slowly pour the cream mixture into the yolks while continuously whisking as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.

3. Cook custard: Pour the egg mixture back into the saucepan while stirring constantly with a wooden spoon. Reduce to medium heat and cook for approximately 10 minutes (stirring constantly) until it is slightly thickened or registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
4. Cool ice cream base: Pour the cream mixture into a heat-proof cup or bowl. Allow to cool on the kitchen counter for 30 minutes. Then, cover it with a lid or plastic wrap and place it in the refrigerator for at least 3 hours or up to 24 hours.

5. Churn ice cream: After the custard is thoroughly chilled, churn the mixture in an ice cream maker (affiliate link) according to the manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream. 
6. Freeze: Transfer the ice cream to an airtight container or a loaf pan and cover it tightly. Freeze the ice cream until firm, at least 2 hours, but preferably overnight. Serve once chilled.

How to Store

This honey milk ice cream will keep for up to 1 week in the freezer if stored properly. Here are my best tips for storage:

• Store in a freezer-safe airtight container, preferably an ice cream tub (affiliate link.) Use the back of a spoon to gently push it down to remove any air. 
• Place in the back of the freezer, away from any odorous foods (i.e., fish, onions, etc.).

How to Serve Honey Ice Cream?

Honey-sweetened ice cream will become one of your favorite ice cream flavors you are going to want to put on everything. Some of my favorite ways to serve include:

• Bowl / Cone: Keep it classic by scooping ice cream into a bowl or cone to enjoy all on its own. Use any of your favorite toppings, such as nuts, fresh fruit, or even better, a drizzle of your favorite caramel.
• Make Ice Cream Sandwich: Sandwich a generous scoop of it in between Almond Flour Cookies, or Almond Flour Peanut Butter Cookies for a scrumptious summer treat.
• On Top of Baked Goods: Serve it a la mode style on top of Almond Flour Brownies, Peach Galette, or Easy Apple Crisp.
• Make a Honey Ice Cream Sundae: Create a luxurious ice cream sundae at home by topping it off with dark chocolate, chocolate chips, fresh fruit, or fruit sauce, like my Blueberry Sauce and Maple Whipped Cream.

FAQs

Other Honey-Sweetened Recipes You Might Also Like:

• Honey Syrup
• Honey Lime Dressing
• Strawberry Basil Limeade

If you try this recipe for Honey Ice Cream, please take a minute to rate and 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.

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Honey Ice Cream Recipe

Try this homemade honey ice cream recipe for a super creamy and naturally sweetened treat that is superior to any store-bought brand. Drawing inspiration from Haagen Dazs’ Honey Vanilla Ice Cream, this simple recipe is an excellent delight to savor all year round.

Course Ice Cream

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting 10 hours hours

Total Time 10 hours hours 20 minutes minutes

Servings 4 servings

Calories 549kcal

Author Aysegul Sanford

Equipment

• 1 Ice Cream Maker
• 1 Reusable Ice Cream Tub
• 1 Ice Cream Scoop

Ingredients

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ½ cup honey
• ½ teaspoon Kosher salt
• 1 ½ teaspoon vanilla paste or pure vanilla extract*
• 4 large egg yolks

Instructions

• Heat the cream, milk, honey, salt, and vanilla paste in a medium-sized saucepan over medium-high heat for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
• While the cream mixture is simmering, whisk the egg yolks in a bowl until smooth. Set them aside.
• Pour 1 ½ cups of the warmed cream mixture into a measuring cup.
• Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.
• Pour the egg and milk mixture back into the saucepan while stirring constantly with a wooden spoon. Cook over medium heat for approximately 10 minutes (stirring constantly) until it is slightly thickened or it registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
• Pour the cream mixture into a heat-proof cup and let it cool on the counter for 30 minutes. Cover it with a lid or stretch film and refrigerate for at least 3 hours or for up to 24 hours.
• Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream.
• Transfer it to an airtight container and cover it tightly. Freeze it until firm for at least 3 hours, preferably overnight. Serve when chilled.

Notes

• Yields: This recipe yields 1 quart of ice cream.Storage: Store in an airtight container, preferably an ice cream tub (affiliate link.) or a loaf pan that is tightly covered with stretch film. Use the back of a spoon to gently push it down to remove any air. 
• Vanilla: If you do not have vanilla paste, you can use vanilla extract. However, be sure to add it at the end while the ice cream mixture cools to room temperature. Otherwise, it will evaporate during the cooking process.
• This recipe has been adapted with minor changes from The Perfect Scoop.

Nutrition

Calories: 549kcal | Carbohydrates: 43g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 295mg | Sodium: 359mg | Potassium: 263mg | Fiber: 0.1g | Sugar: 43g | Vitamin A: 1705IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 1mg

The post Honey Ice Cream appeared first on Foolproof Living.

And if you are a serious ice cream lover, be sure to check out my Avocado Ice Cream and Cashew Coconut Milk Ice Cream.

Ingredients

This chocolate honey ice cream recipe requires just a handful of simple ingredients. We will need:

• Heavy Cream: Heavy cream, sometimes labeled heavy whipping cream, provides a rich and creamy consistency that is so akin to ice cream. 
• Whole Milk: Make sure to also use full-fat milk for the richest texture.
• Honey: Seek out high-quality honey from a brand you trust. Whether it is local or raw honey, or both, pick a flavor you like, like orange blossom or clover.
• Unsweetened Cocoa Powder: Unsweetened cocoa powder (not Dutch-processed) provides a rich, earthy, chocolatey flavor. I tested this recipe with both Hershey’s (affiliate link) and Valrhona (affiliate link), and both were equally delicious. For even more powerful antioxidants, try organic Cacao Powder (affilaite link), which is not heated to as high a temperature during processing as traditional cocoa powder.
• Raw Egg Yolks: Egg yolks add richness and create a chocolate custard ice cream dream.
• Vanilla Paste: Although more expensive, vanilla bean paste (affiliate link) adds richness and specks of vanilla bean. If you would like to use pure vanilla extract instead, make sure to add it while the chocolate ice cream base is cooling, so as to not evaporate the alcohol.
• Salt: A pinch of Kosher salt enhances the sweet cream and chocolate notes.

How to Make Chocolate Ice Cream with Honey?

Honey-sweetened chocolate ice cream is just as delicious, if not more so, than traditional ice cream recipes. Here’s how to do it:

1. Heat cream mixture: In a medium saucepan, place the cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt. Cook over medium-high heat, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
2. Whisk egg yolks: While the cream mixture is coming up to a simmer, whisk the egg yolks in a medium bowl.
3. Temper egg yolks: Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup. Gradually and slowly whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
4. Make the chocolate custard: Immediately pour the egg yolk mixture back into the saucepan. Cook over medium to medium-high heat for approximately 8 minutes, stirring constantly with a wooden spoon, until it is slightly thickened. Make sure to also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees Fahrenheit.

5. Chill: Pour the chocolate mixture into a heatproof container or a medium bowl. Keep it uncovered and allow it to cool to room temperature on the counter for 30 minutes. Then, cover it with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours.
6. Churn: Once the custard is thoroughly chilled, churn it in your ice cream maker (affiliate link) according to the manufacturer’s instructions. My ice cream maker takes about 20 minutes for it to reach a soft-serve consistency.
7. Freeze: Transfer the now-churned ice cream to an ice cream tub (affiliate link) or a loaf pan and be sure to cover or wrap tightly. Let it freeze for at least 3 hours before serving.

How to Store

Chocolate ice cream with honey will keep for up to 1 week in the freezer. For proper storage, make sure to:

• Store in a designated ice cream tub (affiliate link), or freezer-safe airtight container.
• Store away from any odorous foods (i.e. seafood, onions, etc.), preferably in the back of the freezer.
• Optionally, place a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals.

How to Serve Honey Ice Cream?

Naturally sweetened chocolate ice cream is going to become your favorite homemade ice cream flavor. To really bring out its chocolate flavor, I love to serve it in any of the following ways:

• Bowl / Cone: Scoop into a bowl or cone, and finish with your favorite toppings like fresh fruit, naturally sweetened Strawberry Sauce, dark chocolate chips, melted chocolate sauce, and toasted nuts for a little crunch or flaky sea salt (affiliate link.)
• Over Cake or Brownies: Get a double dose of chocolate by scooping on top of warm Almond Flour Brownies, or any of our Cake Recipes.
• Ice Cream Sandwiches: The rich chocolate flavors are perfect in between two Almond Butter Cookies or Chocolate Chip Cookies.
• Affogato: Pour a shot of hot espresso over a scoop of custard chocolate ice cream for a scoop of Italian flair.

FAQs

Other Ice Cream Recipes You Might Also Like:

• Frozen Yogurt Bark
• Strawberry Coconut Milk Popsicles

If you try this Chocolate Honey Ice Cream 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.

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Honey Chocolate Ice Cream Recipe

Honey chocolate ice cream is an ultra rich, naturally sweetened custard based ice cream that is the ultimate summer indulgence. Made with just a few basic ingredients, it is an easy ice cream recipe you’ll be making over and over again.

Course Dessert/Ice Cream

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 servings

Calories 577kcal

Author Aysegul Sanford

Equipment

• 1 Ice Cream Maker
• 1 Reusable Ice Cream Tub
• 1 Ice Cream Scoop

Ingredients

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ½ cup honey
• ½ cup unsweetened cocoa powder
• 4 large egg yolks
• 1 ½ teaspoon vanilla paste or vanilla extract*
• ½ teaspoon Kosher salt

Instructions

• Place cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt in a medium-sized saucepan over medium-high heat. Cook, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
• Whisk the egg yolks in a medium bowl.
• Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup.
• Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
• Pour the egg yolk mixture back into the saucepan. Using a wooden spoon, cook over medium to medium-high heat for approximately 8 minutes, stirring constantly until it is slightly thickened making sure you also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees F.
• Pour the cream mixture into a heatproof container and let it cool (uncovered) on the counter for 30 minutes. Cover it with stretch film (place it on the surface of the custard) and refrigerate for at least 3 hours or for up to 24 hours.
• Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. In my ice cream maker, it takes about 20 minutes for it to reach soft serve texture.
• Transfer the churned ice cream to an ice cream tup (or a loaf pan), put the lid on and let it freeze for at least 3 hours before serving.

Notes

• Yields: This recipe makes 1-quart ice cream.
• You can substitute the vanilla paste with vanilla extract. Use an equal amount but stir it into the custard at the very end (at the cooling stage) to prevent it from evaporating.
• Check doneness: The proper temperature of the mixture should be no more than 180 degrees F. Boiling or scalding the mixture can cause the eggs to curdle and potentially burn, giving an unpleasant taste. Do not walk away as the boiling point can be very quick! You can easily test for the correct thickness of the mixture by lifting the wooden spoon out and running your clean finger on the back of the spoon. If the other area of the spoon holds on to the mixture and does not run off, it is thick enough.
• Use a fine mesh strainer (Optional): I made this recipe three times and didn’t need to strain the mixture. However, straining through a fine mesh strainer helps to catch any unwanted clumps of egg yolk that may have developed during tempering the eggs. This is a good practice to follow if you are new to tempering eggs.

Nutrition

Calories: 577kcal | Carbohydrates: 50g | Protein: 11g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 306mg | Sodium: 362mg | Potassium: 427mg | Fiber: 4g | Sugar: 43g | Vitamin A: 1720IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg

The post Honey Chocolate Ice Cream appeared first on Foolproof Living.

So, go ahead and make a batch and bring the most-loved flavors of the Mediterranean region to your own kitchen with this unique combination of warming spices you probably already have in your spice cabinet.

What is in Mediterranean seasoning?

Also referred to as a Mediterranean herb blend, this seasoning is a classic mixture of common Mediterranean spices and herbs—basic, natural ingredients you likely already have in your spice cabinet!

• Garlic powder: I use garlic powder here. However, you can use granulated garlic if you can’t get your hands on it. The granulated version is thicker compared to its powdered version. Therefore, if you prefer a finer Mediterranean spice mix, simply use a food processor or spice grinder to crush your granulated garlic into smaller fragments.
• Onion powder
• Dried basil
• Dried oregano: I prefer Italian oregano in this spice blend recipe due to its minty, herbaceous undertones. Mexican oregano will add too much citrusy flavor, resulting in a different flavor profile. 
• Dried dill weed
• Dried parsley
• Dried rosemary
• Dried thyme
• Ground black pepper
• Dried Lemon peel: This is probably the only ingredient that may require a trip to the store, but it is worth it. Dried lemon peel (affiliate link) lends this simple spice mixture an irresistible hint of fresh, tart flavor—in addition to its signature bright color. However, you could also use orange peel. And if that doesn’t work, you can add fresh lemon zest right before you are ready to use this Mediterranean seasoning in your recipe.

How to Make This Recipe?

You can have a sumptuous flavoring for all your favorite dishes in just five minutes and one step.

Simply add your ingredients to a small mixing bowl, adjusting the salt and seasoning levels to your taste. Mix until thoroughly blended. Use it in your recipe right away, or transfer the Mediterranean herb seasoning to an airtight jar for later use.

Storage Instructions

Whether you’re using this Mediterranean spice blend recipe for weeknight meals or a special occasion, use these storage tips to ensure that your mix stays fresh and flavorful for months.

• Airtight container: It’s essential that you store your Mediterranean herb mix in an airtight container to ensure the ingredients don’t lose their flavor over time. A jar with a tight-fitting lid is ideal.
• Check for dryness: Ensure your storage container is fully dry before adding your spice mixture. Also, if you dried your own fresh herbs, ensure all ingredients are completely dry before storing them. Any moisture will make your blend difficult to use, dull its flavors, and may result in unwanted bacteria or mold.
• Store in a dark place: To keep your spices’ flavors as robust and fresh as possible, store your mixture in a cool, dark place, such as a pantry or cupboard. Exposure to heat and sunlight can strip your herbs of their flavors and limit how long you can use them. 
• Date and label: I recommend dating and labeling your Mediterranean spices and herbs before storage to keep track of their freshness. This way, you won’t have to fret over your calendar every time you prepare a new dish.
• Use within six months: To ensure maximum flavor, I suggest using it within six months of preparation. Though the seasoning won’t go bad, it will likely lose its potency the longer it sits.

Uses of this Mediterranean Spice Mix

There are endless ways to incorporate it into your cooking. In minutes, you can add fresh, sunny flavors to fan-favorite recipes, from hearty chicken to light seafood.

• Rub for chicken and turkey: This Mediterranean rub does wonders to enhance the succulent, tender flavors of chicken and turkey recipes. Use it to season chicken thighs in my Mediterranean Chicken with Lemon to bring out their zesty profile. Or, sprinkle a bit over my Baked Split Chicken Breast for a savory, herby addition perfect for soups, salads, and everyday meal prep. For an elegant recipe made for presentation, you could use this spice in my Baked Turkey Tenderloin or add it to my Middle Eastern Chicken Kabob recipe for a summer-ready dish any party crowd will love.
• Beef and steak seasoning: Using Mediterranean spices for beef is an easy way to balance the hearty flavor of steaks, burgers, meatballs (hello, Turkish Kofte!), and roasts with delicately fresh flavors. 
• Lamb: If you’re a fan of its grassy, robust taste, I recommend using your Mediterranean spices for lamb. Take your recipe to the next level by adding this seasoning mix to lamb shanks, grilled chops, or lamb burgers with feta.
• Grilled seafood: It’s no secret that Mediterranean cuisine and fresh seafood go hand in hand. Rub fresh-caught fish with olive oil, lemon juice, sea salt, and Mediterranean seasoning for a delectable dish that comes together in minutes. Or, add a dash of this tasty rub on some of my favorite seafood recipes, like Grilled Mahi Mahi and Shrimp Kabobs. 
• Marinades and sauces: You won’t be able to resist eating your favorite sauces by the spoonful when you include this simple recipe. Add a touch of authentic Mediterranean taste to flavorful kitchen staples, like Basil Tomato Sauce, Green Pasta Sauce, or Garlic Butter Sauce. Or, elevate your meat marinades using it in my basic Easy Shrimp Marinade or Greek Yogurt Chicken Marinade recipes.
• Salad Dressings: Looking for an easy way to bring your weekday salads to life? Mix your Mediterranean seasoning with olive oil, minced garlic, and either lemon juice or vinegar, and you’ll have a light, healthy salad dressing you can use all week long. You can also embellish my tart Lemon Dressing or creamy Yogurt Dressing by adding a pinch of this easy mixture.
• Soups and stews: There’s no reason why your favorite soups shouldn’t explode with flavor. Add this Mediterranean blend to my healthy Broccoli and Feta Soup, creamy Red Lentil Soup, or hearty beef stews (hello, Eggplant Beef Stew!) to enliven every spoonful with herby, savory flavors.   
• Bread dipping oil: The only thing better than a piece of freshly baked bread is one that you serve alongside delicious dipping oil. This Olive Oil Bread Dip would be the perfect accompaniment to dozens of menu ideas—with the addition of this spice mix, of course!
• Sautéed or roasted vegetables: While some may only think to use this Mediterranean rub for chicken, this fragrant spice mix is one of the easiest ways to add mouthwatering flavor to your favorite veggie dishes. I love including this simple spice in tasty sides, like Pan Roasted Eggplant, Roasted Whole Carrots, and Roasted Cauliflower. 

FAQs

Other Homemade Seasoning You Might Also Like:

• Blackened Seasoning
• Baharat Spice Blend

If you try this Mediterranean Seasoning 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.

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Mediterranean Seasoning Recipe

This Mediterranean spice mix is perfect for flavoring meats, vegetables, soups, stews, sauces, and more. Use this unique blend of spices and herbs in your recipes and bring the Mediterranean to your table.

Course Seasoning

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 21kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ½ tablespoon dried dill weed
• ½ tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon lemon peel
• 1/2 teaspoon Kosher salt
• 1 teaspoon coarsely ground black pepper

Optional

• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon

Instructions

• In a small bowl, mix all the ingredients and transfer the mixture to an airtight jar.

Notes

• Yields: This recipe yields 1/3 cup of spice blend. However, it can be multiplied as many times as you need.
• Storage: B sure to store your mixture in a cool, dark place, such as a pantry or cupboard. As long as it is kept in an airtight container, it should be fresh for up to 6 months. It would technically still be good after then, but we find that you get the freshest flavors if you use it within the first 6 months.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 296mg | Potassium: 110mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Mediterranean Seasoning appeared first on Foolproof Living.

Ingredients

This easy red potato salad recipe uses a handful of simple ingredients to achieve its creamy texture and irresistible taste:

• Red potatoes (aka Red Bliss Potatoes): This recipe requires about three pounds of red skin potatoes. Though you can cook your potatoes whole, I recommend cutting them into one-inch cubes to help them cook faster and to eliminate the need to cut your potatoes post-boiling. I also prefer to leave the skin on, though you can remove the skin before cooking if desired.
• Bacon: Inspired by the fan-favorite German potato salad, we are adding a generous amount of bacon to the savory salad mixture. I use oven-baked turkey bacon for this dish, though you can also prepare it with my Air-Fried Turkey Bacon recipe to reduce cooking time. You can also make your red-skinned potato salad with regular baked bacon if you prefer something other than turkey bacon.
• Mayonnaise: You can use whatever quality mayo brand you like for your potato side. However, you can also use vegan mayo to accommodate various dietary lifestyles.
• Apple cider vinegar
• Dijon mustard: Though I prefer the tangy, sharp taste of Dijon mustard in my homemade red potato salad, grainy mustard will also work in this recipe.
• Seasonings: You only need Kosher salt and black pepper to season this dish.
• Fresh dill: Fresh dill gives this recipe its light, garden-fresh overtones. You can also use one tablespoon of dried dill if you don’t have fresh dill on hand.
• Celery stalks: Bu sure to chop them finely.
• Scallions: I recommend using the white and green parts of your green onions to give your salad a delectable balance of robust and mild flavors.
• Hard-boiled eggs: You can prepare your creamy red potato salad with egg or without egg. If you choose to include boiled eggs, I recommend using a process that I think is the best way to cook hard-boiled eggs. Once cooked, cut the eggs into ½-inch cubes and use them to top your side dish.
• Dill pickles: Adding a few tablespoons of chopped dill pickles gives this dill red potato salad a deliciously pickled flavor. For a milder taste, you may omit this ingredient.

How to Make Red Skin Potato Salad

The best part about this recipe is how simple it is. These easy instructions will teach you how to cook red potatoes and prepare a delicious dressing that brings every ingredient to life.

1. Prepare the potatoes: Place the cubed red-skinned potatoes in a large pot. Fill the pan with enough cold water to cover the potatoes, plus an extra inch of the pot. Cover it with a lid. Transfer the pot to the stove and bring the water to a boil over high heat. Once boiling, reduce the heat to medium so the water maintains a gentle boil.

2. Cook the potatoes: Lightly boil the red-skin potatoes for about 7-8 minutes until fork tender. When done, you should be able to spear the potatoes easily with a sharp knife. The cubes should be tender but not falling apart.
3. Drain: Remove the pot from the heat and drain it so that only the potatoes remain. Place potatoes in a large mixing bowl and let them cool slightly on the counter.
4. Cook the bacon: If you are new to cooking baking in the oven, be sure to check out my recipe for Baked Turkey Bacon for step-by-step instructions. However, in a nutshell, these are the steps to cook bacon. Preheat the oven to 400 degrees F. and line a baking sheet tray with parchment paper or aluminum foil. Add a wire rack atop the lined tray. Place four strips of turkey bacon on top of the rack, ensuring the strips don’t overlap. Transfer the turkey bacon to the preheated oven. Cook for 10 minutes, flip the strips, and cook them for another 5 minutes. Let them cool for five minutes before roughly chopping them into bite-sized pieces.
5. Prepare the dressing: Take out a small bowl while the potatoes and bacon cook. Add the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper, and whisk the ingredients. Once combined, add the chopped dill and whisk again.

6. Assemble the red potato potato salad: Add the chopped celery, scallions, dill pickles, and turkey bacon into the large bowl where you put the potatoes earlier.
7. Add the dressing: Drizzle the potato mixture with dressing and toss it gently so that it coats all ingredients equally.
8. Serve: If using, sprinkle the chopped hard-boiled eggs on top of the red potato salad. Serve the dish immediately or cover it with saran wrap and refrigerate until ready to serve.

How to Make Ahead and Store Leftovers?

Red-skinned potato salad is a must-have recipe for hassle-free prep time. Prepare it ahead for effortless potluck preparation, or save your leftovers to enjoy days later.

• Make ahead: You can prepare this delicious recipe one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
• Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

What to Serve with Red Potato Salad?

You’ll have countless pairable meals for any occasion when you make potato salad with red potatoes. This collection has everything from summer cookout menu ideas to weekday sandwiches.

• Grilled meats: No barbecue feast is complete without a filling potato salad and grilled protein. Serve my Chicken Shish Tawook for a juicy, bold Middle Eastern meal. If you want a light seafood option, prepare my recipes for Grilled Sockeye Salmon, Shrimp Shish Kabob, or Grilled Dolphin Fish, and your tastebuds will thank you.
• Air-fried chicken or turkey legs: Fried chicken and redskin potato and egg salad is a classic menu combination. However, you can take out the mess of oil frying and prepare healthy poultry half the time by making my Air Fried Chicken Legs or Air Fryer Turkey Legs instead.
• Sandwiches or burgers: Satisfy your appetite and cravings by spooning your red potato salad with bacon alongside a hearty sandwich. My favorite pairings include a fresh Chicken Caprese Sandwich, a flavorful Tuna Melt Sandwich, and a restaurant-ready Bacon Avocado Burger.
• Pasta Salads: Pair it with classic summer sides like my Caprese Pasta Salad, Mexican Corn Pasta Salad, or Orzo and Shrimp Salad.

FAQs

Wondering whether red potatoes are good for potato salad or how to prepare your veggies? This handy guide answers all your questions about this delicious potato salad recipe.

Other Potato Recipes You Might Like

Whether you are a Pioneer Woman’s Potato Salad fan or have always made your cherished family recipe, I hope you try our red skin potato salad recipe. And if you happened to have any leftover potatoes, here are a few other potato recipes you might also like:

• Leftover Mashed Potatoes
• Garlic Rosemary Mashed Potatoes
• Air Fryer Baby Red Potatoes
• Smashed Fingerlings
• Muffin Tin Potatoes

If you try this Red Skin Potato Salad 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.

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Red Skin Potato Salad Recipe

This Red Potato Salad recipe is packed with creamy potatoes, crispy bacon, crunchy celery, and earthy fresh herbs and then drizzled with a creamy salad dressing. It is the perfect side dish for summer BBQs, picnics, potlucks, and more.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting time (optional) 30 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 364kcal

Author Aysegul Sanford

Ingredients

• 3 pounds red potatoes cleaned and cut into 1-inch cubes
• 6 strips turkey bacon* roughly chopped – or regular bacon
• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoon Dijon mustard
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons fresh dill chopped
• 2 stalks celery chopped
• ¼ cup scallions thinly sliced or red onions
• 2 hard-boiled eggs cut into ½ inch cubes – optional
• 3 tablespoons chopped dill pickles – optional

Instructions

• To cook the potatoes: Place the cubed potatoes in a large pan and fill them with cold water, making sure that the water covers the potatoes plus an additional inch. Cover the pan.
• Place the pan on the stove and bring to a boil over high heat. Turn down the heat to medium and let it simmer for 7-8 minutes* or until fork tender (but not falling apart.)
• Remove from the heat and drain. Transfer it to a large salad bowl and let it cool slightly.
• To cook the turkey bacon: Preheat the oven to 400 degrees F. Line a baking sheet tray with parchment paper or aluminum foil. Place a wire rack on top of the lined tray. Place the strips of turkey bacon on the wire rack, ensuring the strips do not overlap.
• Bake for 10 minutes, then flip and cook for an additional 5 minutes. Let them cool slightly, and then cut them into bite-sized pieces.
• While the potatoes and bacon are cooking, make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Add the chopped dill and give it a good whisk.
• To assemble the red potato salad: Add chopped celery, scallions, dill pickles (if using), and turkey bacon into the bowl with the boiled potatoes.
• Drizzle them with the dressing and gently toss them, ensuring that the dressing is distributed throughout.
• If using, add the hard-boiled eggs on top*. Serve right away or cover with stretch film and refrigerate until ready to serve.

Video

Notes

• Yields: This recipe makes about 6-7 cups of salad if you cut your potatoes into 1-inch cubes. The nutritional values below are per serving.
• Cook time for potatoes: Please keep in mind that there is a direct correlation between the size of your potatoes and cooking time. The best time to check doneness is by inserting a sharp knife into a potato cube.  If it comes in and out easily, it should be cooked.
• Bacon: I used turkey bacon, but regular bacon can be used. If you are new to cooking bacon in the oven, be sure to check out my detailed post on Baked Turkey Bacon.
• Eggs: If you are using eggs, you can place them on top at the end or chop them up and incorporate them into the salad with the rest of the ingredients.
• Make ahead instructions: You can prepare this salad one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
• Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

Nutrition

Calories: 364kcal | Carbohydrates: 30g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 57mg | Sodium: 824mg | Potassium: 861mg | Fiber: 3g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 2mg

The post Red Skin Potato Salad appeared first on Foolproof Living.

If you are a fan of similar easy Greek yogurt-based recipes, check out our Tzatziki (aka Greek cucumber salad dressing), Greek Yogurt Coleslaw, and Greek Yogurt Chicken Salad recipes.

Ingredients You’ll Need:

You only need a few basic ingredients and a few pantry staples to make this cucumber yogurt salad. The ingredients list has two parts:

For the Greek yogurt salad dressing, you will need the following:

• Greek yogurt: I recommend using full-fat plain Greek yogurt for the most creamy Greek cucumber salad. However, low-fat Greek yogurt or plain yogurt would also work.
• Garlic cloves: Be sure to mince them finely to easily incorporate them into the dressing.
• Lemon juice: Freshly squeezed lemon juice is the best. 
• Extra virgin olive oil: A drizzle of olive oil deepens the flavors of this yogurt dill cucumber salad, but it is an optional ingredient.
• Vinegar: All you need is a splash of red wine vinegar to brighten up the yogurt salad dressing. I used red wine vinegar, but white wine vinegar, rice vinegar, or even apple cider vinegar would also work.
• Fresh Dill: A small amount of chopped fresh dill is a classic ingredient for any Mediterranean cucumber yogurt salad recipe, and this one is no exception. If you find the flavors of fresh dill too strong, you can use a teaspoon of dried dill instead.
• Kosher Salt and Pepper

For The Salad, you will need:

• Cucumbers: I used English cucumbers (aka seedless cucumbers) as they have fewer seeds than most other types of cucumbers. However, Persian cucumbers (aka Lebanese cucumbers) and garden cucumbers (the most popular type you find in US grocery stores) would all work. Removing and peeling the seeds is optional and depends on the type of cucumber you use. 
• Onion: A small amount of sliced red onion pairs beautifully with all the other flavors of this creamy cucumber dill salad. However, scallions can be used as a substitute.

How To Make Cucumber Greek Yogurt Salad?

Making cucumber salad with yogurt dressing cannot be easier. If you have 10 minutes, you can make this recipe. Here are the steps:

1. Make the yogurt dressing: In a small mixing bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, vinegar, fresh dill (if using), kosher salt, and black pepper until creamy.
2. Slice the cucumbers: If preferred, peel the cucumbers. Using a mandoline slicer or a sharp knife, slice them in ¼-inch thickness. Transfer to a large bowl along with sliced red onions.
3. Dress the cucumbers: Drizzle the vegetables with the creamy yogurt dressing and gently toss to ensure all of the cucumbers are evenly coated. 
4. Taste for seasoning & serve: Give it a taste and add more if necessary. Serve.

How to Make Ahead and Store Leftovers?

When it comes to summer cookouts, planning, and meal prepping are key. Thankfully, with just a few steps, you can make this creamy cucumber salad a day ahead and put it together in minutes. Here is how I do it:

• To Make Ahead: Make the creamy Greek yogurt dressing up to 3 days in advance and store it in a jar with a tight-fitting lid. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready, assemble the salad as directed in the recipe card below.
• To Store Leftovers: Place the leftover Greek cucumber yogurt salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few tablespoons of Greek yogurt to thicken the dressing. Regardless of which method you choose, be sure to give it a toss before serving.

What To Serve It With?

This easy cucumber salad pairs beautifully with various of main dishes and similar salads. Here are some suggestions for pairing:

• Grilled Meats: The tangy and refreshing flavors of the salad make a great summer side dish with spicy dishes like grilled chicken, pork, or turkey. Pair it with my Greek Yogurt Chicken or Shish Tawook for a wonderfully balanced and authentic Mediterranean-inspired meal.
• Fish: Whether grilled mahi mahi, salmon, or shrimp kabobs, this tzatziki cucumber salad complements seafood beautifully.
• Roasted Vegetables: Serve it alongside roasted asparagus, crispy eggplant, or zucchini noodles for a light vegetarian meal.
• With Other Salads: If you are taking it with you to a potluck (such as a dish you can bring to a Memorial Day party) and need a few more ideas, this yogurt cucumber salad would pair well with my Caprese Pasta Salad, Jen Aniston Salad, and Quinoa Tabbouleh. 

FAQs

Other Cucumber Salad Recipes You Might Also Like:

• Cucumber Watermelon Salad
• Mozzarella Tomato Cucumber Salad
• Quinoa Tabbouleh Salad
• Avocado Jicama Cucumber Salad

If you try this Greek Yogurt Cucumber Salad 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.

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Greek Yogurt Cucumber Salad Recipe

This Greek Yogurt Cucumber Salad is a refreshing and healthy side dish you can make in 10 minutes. Tossed in a tangy, tzatziki-inspired Greek yogurt dressing, it is a lighter and healthier alternative to mayo or sour cream-based cucumber salads.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 76kcal

Author Aysegul Sanford

Ingredients

• 1 cup plain Greek yogurt full fat
• 2 cloves garlic ~ 2 teaspoons, minced
• ⅓ cup lemon juice freshly squeezed – from 2 lemons
• 1 teaspoon extra virgin olive oil
• 1 tablespoon red wine vinegar or apple cider vinegar
• ¼ cup chopped fresh dill optional
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper
• 1 English cucumber* sliced in 1/4 inch slices (peeling is optional)
• ¼ cup thinly sliced red onion or scallions – optional

Instructions

• To make the yogurt dressing, whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
• Place cucumber and red onion slices in a large salad bowl.
• Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
• Taste for seasoning and add more if necessary. Serve.

Notes

• Yields: This cucumber salad yields approximately 4 cups of salad (with 1 ¼ cup yogurt dressing). It is ideal for 4 servings if you are serving it as a side dish. If you are serving it to a larger crowd, you can multiply the recipe as many times as you need.
• Cucumber: I used an English cucumber, but yu can also use 4-5 (smaller) Persian cucumbers. 
• To Make Ahead: Make the yogurt dressing up to 3 days in advance and store it in a jar. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready to serve, place cucumber and onion slices in a bowl, drizzle with the dressing and toss to combine.
• To Store Leftovers: Place the leftover cucumber salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few additional tablespoons of Greek yogurt to thicken the dressing. Be sure to toss before serving.

Nutrition

Calories: 76kcal | Carbohydrates: 8g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 609mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 1mg

The post Greek Yogurt Cucumber Salad appeared first on Foolproof Living.

Ingredients

Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You will need:

• Burrata: Fresh burrata cheese is a soft Italian cheese similar in taste and appearance to fresh mozzarella cheese but with a creamy center. Look for a ball of burrata in smaller Italian markets, cheese shops, or in the cheese section of your local grocery store.
• Tomatoes: I use a combination of large heirloom tomatoes and cherry tomatoes. Juicy heirloom tomatoes are best for their steak-like quality, and the cherry tomatoes add a sweet bite. Feel free to use any tomatoes, including Roma tomatoes, beefsteak tomatoes, tomatoes on the vine, or grape tomatoes.
• Fresh basil leaves: Finish with whole basil leaves or tear them gently with your hands.
• Balsamic vinegar
• Extra virgin olive oil
• Seasonings: Keep it simple with kosher salt and freshly cracked black pepper. A final sprinkle of flaky salt adds a nice, salty crunch.

How to Make this Burrata Caprese Recipe?

The combination of burrata, tomato, and basil is just as delicious here as a traditional Caprese salad. But the best part – it’s ready in less than 10 minutes after a few easy steps. Here’s how to make this burrata caprese:

1. Prepare tomatoes: Slice tomatoes with a serrated knife into ⅓-inch thick slices. Arrange them on a serving platter and season with ½ teaspoon kosher salt.
2. Add burrata: Place burrata balls in the center of the serving platter. Alternatively, gently cut them into smaller pieces with a sharp paring knife and scatter the chunks over the sliced tomatoes.
3. Season: Sprinkle the tomatoes and burrata with the rest of the salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar. Garnish with basil leaves. Enjoy!

How to Store Leftovers

Leftover tomato caprese with fresh burrata will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

What to Serve It With?

When you put this Caprese salad with burrata on the table, I think we can all agree that it will be the star of the show. Make it a part of your Memorial Day Menu or 4th of July celebrations! Here are some pairing and serving suggestions:

• Crusty Bread: Serve it with warm crusty bread like French baguette or No Knead Olive Bread on the side for an appetizer that is guaranteed to impress.
• Bruschetta: Slice a baguette, brush with olive oil, and toast just before serving alongside the tomato caprese with fresh burrata, or make it a part of your Meat and Cheese Platter.
• Grilled or Roasted Meats: Give it a nice boost of protein and serve it as a side dish with Marinated Shrimp Skewers, Grilled Mahi Mahi, Shish Tawook, Greek Yogurt Chicken, or Shrimp Scampi.
• Pasta: Go all-out Italian and serve it with a main dish like my Garlic Butter Pasta, Lemon Ricotta Pasta or Baked Ziti with Eggplant.
• Vegetable Meals: Keep it vegetarian and serve alongside Baked Eggplant Parm or Eggplant Involtini.
• Crisp White Wine: If all else fails, treat yourself to this gorgeous salad and a crisp, chilled glass of wine like an Italian Pinot Grigio or Sauvignon Blanc.

FAQs

Other Caprese Recipes You Might Also Like:

Whether you simply love the combination of tomato-basil-burrata or have been a huge fan of the cult-favorite Carabba’s Caprese salad or just cannot get enough of the flavors of caprese, here are a few Caprese-inspired recipes you might like:

• Caprese Chicken Sandwich
• Pizza Caprese

If you try this Burrata Caprese 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.

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Burrata Caprese Recipe

Put your fresh summer tomatoes to good use with this Burrata Caprese recipe that you can make in 10 minutes.This easy summer salad combines the classic Italian flavors we all love, but uses Burrata instead of mozzarella cheese.

Course Salad

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 93kcal

Author Aysegul Sanford

Ingredients

• 4-5 large tomatoes
• ¾ teaspoon kosher salt or flaky sea salt
• 2 balls burrata 8 ounces in total
• ¼ cup fresh basil leaves torn
• ¼ teaspoon black pepper freshly ground
• 2 tablespoons extra virgin olive oil plus more for finishing
• 2 tablespoons balsamic vinegar or reduced balsamic vinegar

Instructions

• Slice tomatoes into ⅓-inch thick slices. Arrange them on a serving platter. Sprinkle tomato slices with ½ teaspoon salt.
• Arrange burrata balls in the middle or gently break them with a sharp pairing knife and scatter the chunks over the sliced tomatoes.
• Sprinkle everything with the rest of the salt and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
• Garnish it with basil leaves. Serve!

Video

Notes

• Yields: This recipe serves 4 generously. I usually serve one ball of burrata and two medium-sized tomatoes for 2 people. If you are serving a larger crowd, you can multiply this recipe using this ratio.
• You can serve burrata as a whole or gently break it to reveal the creamy center. This way, your guests can easily serve themselves.
• Storage: Leftover burrata caprese will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

Nutrition

Calories: 93kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 444mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 0.5mg

The post Burrata Caprese appeared first on Foolproof Living.

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.

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:

1. 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.
2. 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.
3. 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.
4. Add the parmesan: Sprinkle the buttered spaghetti noodles with parmesan cheese and chopped parsley, and toss until combined.
5. 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.

FAQs

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.

• Caprese Pasta Salad
• Mexican Corn Pasta Salad
• Ricotta Shrimp Pasta

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.

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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 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 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

Calories: 369kcal | Carbohydrates: 45g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 372mg | Potassium: 187mg | Fiber: 2g | Sugar: 2g | Vitamin A: 775IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 1mg

The post Garlic Butter Pasta appeared first on Foolproof Living.

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

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:

1. Melt butter: Heat a small skillet or saucepan over medium heat and add the butter. Wait until the butter melts.
2. 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.
3. Add the seasoning: Remove the butter from the stove. Then, stir in the salt and other desired add-ins, such as pepper and parsley.
4. 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.

FAQs

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.

• Garlic Butter Green Beans
• Garlic Butter Sautéed Asparagus
• Buttery Garlic 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.

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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 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4 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

Calories: 205kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 149mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 785IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.1mg

The post Garlic Butter Sauce appeared first on Foolproof Living.

If you are looking for more cucumber recipes, be sure to also check out our Greek Yogurt Cucumber Salad, Cucumber Mozzarella Salad, and Watermelon Cucumber Smoothie.

Ingredients

This summer watermelon salad with feta and cucumber starts off with an easy honey-lime dressing and a short list of ingredients. Here’s a look at what we need:

• Olive oil: We recommend using a brand of extra virgin olive oil that you like.
• Lime juice: Freshly squeezed lime juice works best for this watermelon salad dressing, but you can use bottled juice in a pinch. The flavors would be slightly different, but freshly squeezed lemon juice can also be used when making the dressing.
• Kosher salt
• Honey
• A small watermelon: Seedless watermelon is preferable for this watermelon cucumber mint salad. However, if a regular watermelon is all that is available, pick out the watermelon seeds as you go.
• Cucumbers: Persian cucumbers have a great crunch, but regular cucumbers or English cucumbers can be substituted. It is optional, but you can remove the seeds if you like.
• Herbs: A handful of fresh mint leaves is all you need. However, fresh basil would be a great substitute.
• Feta cheese: Crumble a whole block of feta cheese rather than buying pre-crumbled feta.

How to Make Watermelon Salad with Cucumber?

This watermelon and cucumber salad recipe comes together in 15 minutes, start-to-finish! Here’s how to do it in just a few easy steps:

1. Make the dressing: In a mason jar or small bowl, add olive oil, fresh lime juice, salt, and honey. Shake or whisk vigorously until emulsified.
2. Assemble the salad: In a large bowl, add diced watermelon, cucumber, mint, and basil.
3. Drizzle with the dressing: Just before serving, pour the dressing over the salad and toss gently.
4. Finish with feta: Finish with salty feta cheese, mix once more, and serve in your favorite serving bowl. A final sprinkle of sea salt is optional but a great addition!

How to Make Ahead and Store?

If you are planning to make this watermelon cucumber feta salad recipe ahead of time, here are my best tips:

• Make Ahead: Cut the watermelon, slice the cucumbers, crumble the feta, and make the dressing. Store each component in separate containers with a tight-fitting lid. Assemble the watermelon salad right before serving.
• Storage: Leftover watermelon cucumber salad will keep in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and mix with a touch more dressing to bring it back to life before serving.

What to Serve with Watermelon Salad?

There are so many options when it comes to serving this watermelon salad with feta and mint. While I usually make it for lunch and serve it by itself, you can easily pair it with meats and vegetables for your summer meals. Some of my favorite ways to serve include:

• Grilled Protein: Enjoy it as a light lunch or dinner, and serve it as a side dish to hearty grilled meat and seafood like Grilled Pork Chops, Shrimp Kebobs, Grilled Shrimp, Grilled Mahi Mahi, Shish Tawook, or Greek Yogurt Chicken.
• Vegetarian Dinners: Keep the entire meal plant-forward and serve it as a wonderful addition to vegetarian main meals like Vegetarian Stuffed Eggplant, Baked Eggplant Ziti or Lemon Ricotta Pasta.
• Picnic & Potluck Dishes: Make it a show-stopping accompaniment at BBQs and potlucks, alongside my No Mayo Coleslaw or Greek Yogurt Coleslaw, Caper Potato Salad, or Peach Salsa.
• With cooked grains: Turn it into a filling lunch by adding a cup (or two) of cooked bulgur, quinoa, or even wild rice.

FAQ’s

Other Savory Fruit Salads You Might Also Like:

• Blueberry Salad
• Apple Salad
• Strawberry Salad with Poppyseed Dressing
• Mango and Avocado Salad
• Peach and Avocado Salad

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Watermelon Cucumber Salad Recipe

This Watermelon cucumber salad is an incredibly refreshing savory fruit salad that is flavored with honey lime dressing. Ready in 10 minutes, it is the perfect summer salad you can serve for lunch or take with you to summer potlucks, picnics, and BBQ parties.

Course Lunch

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 290kcal

Author Aysegul Sanford

Ingredients

For the Honey Lime Dressing:

• 4 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice from 1 lime
• ¼ teaspoon kosher salt
• 1 tablespoon honey

For The Salad:

• 8 cups fresh watermelon cut into 1-inch cubes ~ 5 to 6 lbs – preferably seedless
• 2 Persian cucumbers peeled and sliced ¼ inch thick, or English cucumbers
• 3 tablespoons fresh mint roughly torn
• 2 tablespoons fresh basil roughly torn
• ½ cup crumbled feta cheese or goat cheese

Instructions

• Mix olive oil, fresh lime juice, salt, and honey in a mason jar and shake vigorously. Set aside.
• Place watermelon cubes, sliced cucumber, fresh mint, and basil in a large salad bowl.
• Right before serving, drizzle the dressing over the salad. Give it a gentle toss being careful not to bruise or break the watermelon chunks.
• Sprinkle the feta cheese on top, taste for seasoning, and add more if necessary. Serve.

Notes

• Yield: This recipe yields about 6-8 cups of cucumber watermelon salad.
• You can use a melon baller to scoop out the watermelon for a special presentation.
• Serve it chilled. This salad is best when served cold. I like to keep each ingredient in the refrigerator before and after prepping. This way, all the salad is perfectly chill (and super refreshing) before serving.
• Assemble at the last minute: Toss all the ingredients with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
• Be gentle while tossing: Use gentle hands to keep the delicate ingredients’ shape and structure.
• Make Ahead: Prepare all the ingredients and store them in separate containers. You can also make the dressing 3 days in advance and keep it in a mason jar in the fridge. Toss it all together just before serving.
• Storage: Leftovers of this salad will keep fresh in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and toss with a touch more the honey lime dressing to bring it back to life before serving.
• Balsamic glaze: A light drizzle of balsamic glaze is optional but highly recommended if you have some in your fridge.
• Short on time? The most time-consuming part of this recipe is the cutting of the watermelon. If you want to make it even quicker, you can buy pre-cut watermelon when you are at the store.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 365mg | Potassium: 434mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2056IU | Vitamin C: 30mg | Calcium: 131mg | Iron: 1mg

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