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Air Fryer Red Potatoes

Aysegul Sanford — Mon, 13 Nov 2023 17:05:17 +0000

It’s no secret that air-fried red potatoes are an easy way to fill your table with savory, expertly seasoned taste. If you can’t get enough of the subtle sweetness and creamy texture of red-skinned potatoes, get out your recipe book! My Red Potato Salad combines savory bacon, crisp dill pickles, and fresh dill with a creamy mayo dressing guaranteed to wow all your dinner guests.

Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

Other Seasoning Ideas

Want to take your air fryer roasted red potatoes to the next level? Though optional, these expert seasoning ideas allow you to customize your red potatoes with dozens of other tasty flavor profiles.

Favorite spice mixtures: One of the best parts about air fryer potato recipes is how easy they are to customize based on the dish with which you serve them. For a sweet and peppery flavor profile, Italian seasoning makes a delicious seasoning mix. Or, you can enhance this dish’s spice and savoriness by opting for authentic Cajun seasoning, which you can easily make using my Blackened Seasoning recipe. Or, you can give your new potatoes a herby, warm, and bright finish using Mediterranean Seasoning, Baharat Spice Mix, or Ranch Seasoning.
Spices: If you love spicy food, a few simple additions can give your air-fried potatoes a hot kick. Depending on what you serve with your potatoes, curry powder, red pepper flakes, cayenne pepper, chili powder, onion powder, and more can transform your red potatoes into a piquant side fit for even the biggest spice fans.
Fresh herbs: Enliven your air fryer new potatoes with fresh, gourmet flavor by finishing them off with a sprinkle of chopped fresh thyme, fresh parsley, fresh basil, or fresh rosemary.
Parmesan cheese: A great way to give your little red potatoes a rich, umami flavor is to sprinkle them with parmesan at the end of cooking. Cheesy and salty, these garlic parmesan air fryer potatoes will have the whole table asking for your recipe.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

Prepare the air fryer: Preheat the air fryer to 400 degrees F.

Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

How to Store and Reheat?

To ensure maximum crispiness, I recommend eating them on the day of cooking. However, you can store your leftover potatoes in a pinch with these pro storage tips.

Storage: These air fryer mini red potatoes will stay fresh for up to three days when you store them in an airtight container in the refrigerator.
Reheat: To reheat your red potatoes, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

Serving Suggestions:

This simple air fryer side is one of the tastiest, most versatile potato recipe ideas in my cookbook. Hassle-free and quick, this simple side dish takes the stress out of complicated meal prep.

Side dish with meat dishes: Hands-down, these bite-size potatoes make for the perfect weekday dinner side dish. Serve them with your favorite chicken main—like my effortless Baked Chicken Kabobs or perfectly portioned Air Fried Cornish Hens—for a menu the whole family can enjoy. Or, try a savory beef recipe, such as Reverse Sear Tenderloin or classic Pot Roast, to make a meal worthy of a gourmet dinner spread.
Serve as finger food: Not only are air fryer red potato wedges a perfect side dish for countless mains, but they’re also excellent finger food! Serve a plate of air-roasted potatoes with a side of your favorite dipping sauce—like my Blue Cheese Dip and Yogurt Ranch Dip, and watch them disappear in minutes.

Expert Tips

Preparing baby red potatoes in the air fryer is a surefire way to fill your plate with savory, crisp, and creamy flavors. These pro tips will guarantee your potato side is as delicious as possible—with none of the hassle!

Wash and dry: Washing your red potatoes is essential to removing bacteria and debris before cooking. After washing, though, dry the potatoes thoroughly with paper towels or a clean kitchen towel before adding them to your recipe. Otherwise, the seasoning will not stick to the potato skin, and they won’t come out as crispy.
Cut them evenly: When cutting new potatoes for this dish, slice them into uniform sizes to ensure even cooking. If they’re small enough, you may cook whole red potatoes in the air fryer, but if you have larger potatoes, I recommend cutting them into even, bite-sized pieces for the best results.
Don’t overcrowd: When cooking small red potatoes in the air fryer, it’s vital that you don’t overcrowd the basket to ensure proper air circulation and even cooking. I found that my 6-qt. air fryer (affiliate link) was large enough to accommodate one pound of red potatoes. However, if you have a smaller air fryer, you may need to cook your potatoes in two batches to ensure they lay in a single even layer.
Toss a few times while cooking: To ensure even roasting, I recommend tossing your potatoes a few times during the air frying process, preferably every five minutes.
Check for doneness: The best way to tell the doneness of your red skin potatoes is by using the “knife test.” Pierce the center of a potato with a knife or fork. If the blade enters and exits the flesh easily, you may remove your potatoes from the heat. If the blade encounters resistance, continue air frying the potatoes in one-minute increments until done.
Every air fryer is different: As you prepare your red baby potatoes, remember that different air fryers result in different heat levels and cooking times. I tested this recipe using an Instant Pot (affiliate link) and a Ninja Air Fryer (affiliate link), but if you have a different model, be sure to check your potatoes throughout the cooking process to avoid under or over-cooking.

FAQs

There’s no reason to stress over this simple air fryer recipe. This easy FAQ will answer all your remaining questions, from how long to cook red potatoes in the air fryer to nutritional information.

Can you air fry red potatoes?

Definitely! Air frying red potatoes results in expertly seasoned, delectably crisp, and lusciously tender potatoes in half the time as regular frying. All you need to do is season and oil your potato slices, air fry them at 400 degrees F. for 15-17 minutes (tossing occasionally), and enjoy.

Should you boil potatoes before air frying?

No, there’s no need to boil your potatoes before air-frying them. Boiling them first will make them mushy, and they won’t maintain their shape while eating.

What temperature to air fry potatoes?

Though you may air fry red skin potatoes at 350 and 375 degrees F., we found that 400 degrees F. for 15 minutes resulted in the crispiest, most tender potatoes. Remember, however, that you must adjust your cooking time should you choose a different temperature.

Are air-fried red potatoes healthy?

Air-frying is generally healthier than traditional frying methods, as it uses less oil, reduces calories and trans fats, and helps retain more nutrients in your main ingredient. However, it’s also important to note that potatoes—no matter your preparation method—are high in carbohydrates and low in protein, though they also contain vitamins and minerals, like Vitamin C and potassium (source.) Therefore, I encourage you to customize your menu depending on your dietary needs and the dishes with which you plan to pair your air-fried potatoes.

How long to air fry red potatoes at 400 degrees F.?

I recommend cooking your small red potatoes for 15-17 minutes at 400 degrees F., shaking the basket every five minutes to ensure even cooking.

How to make French fries with red potatoes in the air fryer?

To make air fryer red potato French fries, begin by washing, drying, and slicing your potatoes into thin, even-sized strips (i.e., into the shape of a French fry). Then, place potatoes in a large bowl of cold water and soak for 30 minutes. Once done, drain and dry the potatoes with a clean kitchen towel, toss them in olive oil and your desired seasonings until evenly coated. Next, arrange your seasoned potato slices in a single even layer in your air fryer basket and cook them at 375 degrees F. for 12-15 minutes, shaking the basket halfway through. When the air fryer red potato fries reach your preferred level of crispness, remove them from the heat, sprinkle them with any additional seasoning, and serve.

Other Potato Side Dishes You Might Also Like

Making crispy red potatoes in the air fryer is one of my favorite ways to please a crowd. For even more fan-favorite potato dishes, these tasty recipes will fill your menu with creamy, savory goodness every night of the week.

If you try this crispy Air Fryer Red Potatoes recipe or any other one of our Air Fry Recipes, 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.

Air Fryer Red Potatoes Recipe

Get ready to tantalize your taste buds with this Air Fryer Red Potatoes recipe! In just 20 minutes, you can transform simple ingredients into a delectably crispy and flavorful weeknight dinner side dish or snack. Use this easy recipe to make a delicious side dish or a quick snack that is guaranteed to impress.

Course Vegan side dish

Cuisine American Vegetarian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 113kcal

Author Aysegul Sanford

Ingredients

1 pound baby red potatoes washed, blemishes removed and halved (no need to peel)
1 tablespoon olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the air fryer to 400 degrees F.
In a large mixing bowl, whisk together the olive oil, dried thyme, garlic powder, paprika, salt, and pepper.
Add the baby red potatoes and toss to combine.
Place the potatoes in a single layer into the air fryer basket, being sure not to overcrowd them.
Cook the potatoes until tender when pierced with a knife, about 15 minutes, shaking the basket every 5 minutes. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
Transfer the air-roasted potatoes onto a serving platter and serve.

Notes

Yields: This recipe makes 1 pound air fried red potatoes that are ideal for serving 4 people. The nutritional values below are per serving.
Rinse and dry: It is important to make sure the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process.
Do not overcrowd your air fryer: Cook in batches, if needed, so that the heat is evenly distributed and they have enough room to crisp up.
Sprinkle it while it’s still hot: Though optional, you may sprinkle your air-fried small red potatoes with additional salt, herbs, and parmesan cheese directly after cooking (while the potatoes are still hot). Doing so ensures that the baby red potatoes heat and develop the new flavors—making them as rich and savory as possible—while also melting any additional cheese.
Storage: To ensure maximum crispiness, I recommend air frying them right before serving. However, you can store your leftover potatoes in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.
Oven roasting: If you do not have an air fryer, you can roast your red potatoes in the oven. Simply use 2 tablespoons of oil (instead of one), transfer the cut potatoes onto a parchment-lined baking sheet, and roast in a preheated 450-degree oven for 25-30 minutes.

Nutrition

The post Air Fryer Red Potatoes appeared first on Foolproof Living.

Air Fryer Butternut Squash

Aysegul Sanford — Thu, 02 Nov 2023 16:07:19 +0000

While this simple recipe shows you how to make air fryer cubed butternut squash, we also have a recipe for Air Fryer Butternut Squash Halves, should you need it.

Ingredients

Sophisticated yet nutritious, this air-fried butternut squash recipe only uses simple ingredients that you probably already have on hand.

Butternut squash: Fresh, unblemished butternut squash is the key to making air fryer roasted squash. When selecting your squash, look for ones with an intact stem, a dark beige color, and matte skin. Once your squash is ready, peel and cut it into 1-inch cubes. Be careful when cutting it into cubes. If you are new to it, check out my foolproof guide to cutting butternut squash before you start. Also, to simplify your meal prep, you may use store-bought, pre-cut butternut squash for this recipe. However, remember that these cubes tend to be larger, so you may need to cut them into smaller, 1-inch cubes before tossing them in your seasoning mixture.
Olive oil: I use olive oil to help my seasoning mix adhere to the butternut squash and give each cube a beautifully roasted exterior. However, you may also use avocado oil or coconut oil if you prefer.
Garlic powder: Though both have a robust garlicky flavor, I recommend using garlic powder instead of minced garlic for this recipe. Garlic powder allows for a more even flavor coating, ensuring every bite of your squash explodes with a rich, gourmet taste.
Seasonings: You only need Kosher salt and black pepper to give your air fryer butternut squash cubes a deliciously savory, sophisticated flavor.

Optional Add-Ins

Other spices: Want to infuse your air-fried squash with warm fall flavors? Add one teaspoon of ground cinnamon, ½ teaspoon of ground cumin, and a pinch of nutmeg to your seasoning mix for a fall-ready side no one can resist.
Sweetener: For a sweeter version of this recipe, prepare your air fryer butternut squash with a teaspoon of brown sugar, maple syrup, or coconut sugar—tossed in with your other seasonings. I recommend using a small amount of sweetener (no more than 1 teaspoon), as doing so might caramelize or burn the squash while it is air frying. However, if you prefer it to be sweeter, you can drizzle it with maple syrup over the air-fried butternut squash after the cooking is completed.
Fresh herbs: Add a light, herbaceous flavor to your recipe by sprinkling your squash with whatever fresh herbs pair with your main dish, such as parsley, sage, rosemary, or thyme.

How to Air Fry Butternut Squash?

Roasting butternut squash in the air fryer is a cinch when you follow these simple instructions. In six steps and fifteen minutes, your squash will come out delectably caramelized, rich, and soft.

Prepare the air fryer: Preheat the air fryer to 375 degrees F. If you bought your squash as a whole, cut it into cubes using our guide on how to cut butternut squash.

Toss the cubed butternut squash: Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add the ground cinnamon, ground cumin, nutmeg, and maple syrup (or sweetener of choice) to the mix. Then, toss the ingredients to ensure each butternut squash cube has an even coating of the seasonings.
Transfer the seasoned butternut squash: Place the cubed butternut squash into the air fryer basket, ensuring they lie in a single layer. If your cubes don’t all fit, air fry them in two batches.
Cook: Air fry the butternut squash for 15 minutes or until fork tender, shaking the basket halfway through.
Check for doneness: I think the best way to check doneness (and tenderness) when air frying butternut squash is to pierce a cube with a knife. The batch is ready to eat if the blade gently enters and exits the air fryer squash cube. If the cube is still tough, cook the basket in one-minute increments until done.
Serve: Once you’ve roasted the butternut squash in your air fryer, transfer the cooked cubes to a serving platter. If preferred, drizzle the squash with a teaspoon of maple syrup for additional sweetness.

How to Make Ahead and Store It

It’s no secret that air fryer-roasted butternut squash is best on the day you make it. However, these pro storage tips will ensure that no bite will go to waste when putting away your leftover squash.

Store: When storing your butternut squash, first let the leftovers reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to three days.
Reheat: To reheat your air-roasted squash, place it in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.

Ways to Use Air-Fried Butternut Squash

When you air fry butternut squash cubes, you’ll unlock countless other recipes to fill your table with sweet, savory, and garden-fresh flavors. Below are just a few of my favorite ways to incorporate this winter squash into my menus:

Serve it as a healthy Thanksgiving side dish: What better way to celebrate the holiday season than with air fryer winter squash? This hassle-free recipe makes for the perfect Thanksgiving side dish, complementing your favorite holiday mains with gorgeous color, caramelized taste, and simple prep.
Add it to salads: This recipe makes the most delicious crispy roasted squash, which pairs beautifully with any of your fall salads. I especially like using it in Ina’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Feta Salad for a surprisingly complex, rich, and healthy dish.
Turn it into soups: Tender, mild, and exquisitely caramelized, air-roasted butternut squash is one of my favorite recipes to add to creamy soups. My Thai Butternut Squash Soup is a vegan dish brimming with aromatic, nutty flavors, while Butternut Squash Chicken Soup will warm your belly with a hearty, nutritious taste.
Add it to pasta or pizza as a topping: Believe it or not, air fryer cubed butternut squash makes for the perfect addition to all your Italian favorites, including pasta and pizza recipes. With this easy air fryer recipe, you can add a sumptuously sweet flavor to all your go-to weeknight meals.

Expert Tips

You don’t have to be a Food Network star to roast butternut squash in the air fryer. This easy guide will give you expert guidance on everything from slicing tips to seasoning suggestions.

Equal-sized cubes: For best results, it is imperative that your squash cubes are similar in size. There’s a direct correlation between air frying time and the size of your butternut squash cubes, so keeping your cubes uniform will ensure no piece of squash comes out over- or under-cooked.
Don’t overcrowd the air fryer basket: The key to proper air frying is adequate air circulation throughout the chamber. Therefore, you mustn’t overcrowd your basket when cooking, arranging your squash in a single even layer so that hot air reaches each side of your squash cubes. This positioning will ensure your squash cubes develop an even golden brown exterior and tender insides. Depending on the size of your air fryer, you may have to cook your butternut squash in two batches if they don’t all fit in the basket.
Shake halfway through: Be sure to shake the air fryer basket halfway through the cooking process to ensure even air frying on all sides of the butternut squash.
Each air fryer is different: We tested this recipe in a Ninja Air Fryer and Instant Pot Air Fryer, and the results were very similar. However, keep in mind that each brand of air fryer is different. Therefore, your butternut squash may need more or less time, depending on the brand you own. When in doubt, check the doneness halfway through the cooking process by inserting a sharp knife into your squash and continue to cook it in one-minute increments until fork-tender.
Check doneness: Remember that this recipe’s recommended cooking time may change depending on your air fryer model and the size of your squash cubes. To check whether your butternut squash is ready to serve, I recommend using the “knife test.” In other words, insert a knife into one of your squash cubes and see whether it smoothly enters and exits the veggie. If it does, your air fryer squash is ready to eat.
Sugar: If you add sugar to your recipe, I recommend starting with a small amount— one teaspoon at most—to avoid over-caramelizing. If you prefer your butternut squash sweeter, you may drizzle or sprinkle it with additional sugar right after removing it from the air fryer (while it’s still hot).
Experiment with seasoning: Feel free to experiment with your squash’s seasoning blend based on what you’re serving it with. Depending on your menu, you may consider adding additional ingredients, like ground cinnamon, brown sugar, parsley, or even ground cumin.
Air fryer butternut squash fries: If you want to air fry butternut squash fries, cut your squash lengthwise into French fry-shaped pieces. Then, follow the recipe as directed, air frying them for 15 minutes at 375 degrees F.

FAQs

Want to know more about roasting squash in the air fryer? This handy FAQ will answer all your most pressing questions, whether you’re wondering about recommended cooking time or proper veggie prep.

Can you air fry butternut squash?

Absolutely! Air frying squash is an easy way to transform your winter squash into a deliciously tender, caramelized, and flavorful side. Even better, you can even use your air-fried squash in other recipes to cut down on prep time.

Should I peel butternut squash before air frying?

Yes, I recommend peeling your squash using a vegetable peeler before air frying it to eliminate unwanted toughness and ensure even cooking.

How long to air fry butternut squash?

When cut into 1-inch cubes, air fry your squash for about 15 minutes at 375 degrees F., shaking the basket halfway through. Remember, though, that every air fryer is different, so your squash may need more or less time, depending on what brand you own. To check for doneness, insert a knife into a cube and ensure it enters and exits the squash easily.

Other Air Fryer Vegetable Recipes You Might Also Like

Preparing air-roast butternut squash is an exceptionally tender, flavorful, and quick way to pack nutrition into your weekday meals. For even more delectable veggie recipes, this collection has just a few fan favorites that will satisfy the whole family.

If you try this Air Fryer Butternut Squash 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.

Air Fryer Butternut Squash Recipe

Made with just a few simple ingredients, this Air Fryer Butternut Squash makes a great side dish or addition to salads, pasta, and pizza dishes. With many seasoning options, you can take this basic recipe and customize it to your liking.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 90kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

6 cups butternut squash cubes* from a 2.5 pounds squash (peeled)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Kosher salt
¼ teaspoon ground black pepper

Optional Add-ins

1 teaspoon ground cinnamon optional
½ teaspoon ground cumin optional
Pinch of nutmeg optional
1 teaspoon maple syrup or brown sugar plus more for drizzling if preferred

Instructions

Preheat the air fryer to 375 degrees F.
Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add ground cinnamon, ground cumin, nutmeg, and maple syrup. Give it a good toss, ensuring that all the butternut squash cubes are coated with the seasonings.
Transfer the seasoned butternut squash into the air fryer basket in a single layer. If they don’t fit, you may have to air fry them in two batches.
Air fry for 15 minutes or until fork tender, making sure to shake the air fryer basket halfway through the process.
To check tenderness, pierce a cube with a knife. If it goes in and out gently, the squash is done. If not fully tender, cook in 1-minute increments until done.
Transfer to a serving platter. If preferred, drizzle the butternut squash cubes with a teaspoon (or more) of maple syrup.

Notes

Yields: This recipe, made with 2 ½ pounds of squash, yields about 5 to 6 cups of air-fried cubed butternut squash, which is ideal for 6 servings. The nutritional values below are per serving.
Halved Squash: If you prefer to use halved squash instead of cubed squash, check out our Air Fryer Butternut Squash Halves recipe.
Cutting butternut squash: If you are new to cutting squash, check out our guide on How To Cut Butternut Squash into cubes.
Evenly sized: For best results, it is important that your squash cubes are similar in size. Please keep in mind that there’s a direct correlation between air frying time and the size of the cubes, so keeping them uniform will ensure they are evenly cooked.
Adding sweetener: We intentionally limited the amount of sugar (maple syrup or brown sugar) to a small amount (only 1 teaspoon) as too much sugar might cause squash cubes to over-caramelize and potentially burn. If you prefer your dish to be sweeter, feel free to drizzle it with maple syrup after it is cooked (while it is still warm.)
Store: Bring leftovers to room temperature and then transfer them to an airtight container and store them in the fridge for up to three days.
Reheat: To reheat, place the cubed squash in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.
Frozen Butternut Squash Cubes: We also tested this recipe using a 15-ounce bag (standard size) of frozen butternut squash cubes that we bought from the grocery store. If you prefer to use frozen squash, you can follow the recipe as written but adjust the amount of oil and seasoning based on the weight of your squash. In our case, we halved the seasoning and oil. You do not need to wait for it to thaw. Just extend the air frying time to 20 minutes. Finally, be aware that because the butternut squash is frozen, when you air fry it, it will lose most of its moisture and the cubes will become smaller.

Nutrition

The post Air Fryer Butternut Squash appeared first on Foolproof Living.

Air Fryer Butternut Squash Halves

Aysegul Sanford — Thu, 02 Nov 2023 16:03:23 +0000

Ingredients

Healthy, natural, and tasty, this air fry winter squash recipe only uses a handful of simple ingredients to get its irresistibly mouthwatering flavor.

Butternut squash: The most essential ingredient in this air fryer recipe is—you guessed it!—butternut squash. Begin by selecting a butternut squash with a firm texture, matte surface, and no bruises. Then, cut it in half lengthwise with a sharp knife. Though slicing butternut squash may seem daunting, you’ll find all the pro tips you need in my foolproof guide on How to Cut Butternut Squash. You also don’t need to peel your squash before using it in this recipe, though you may use a vegetable peeler to remove the skin if you prefer.
Olive oil: Olive oil is crucial to giving your air roast butternut squash a moist, tender, and perfectly crisp taste. However, you may also use any other mild-flavored oil, such as avocado oil, melted butter, or ghee.
Seasonings: All you need is garlic powder, kosher salt and pepper to bring out the natural flavors of the squash. Optionally—depending on your recipe—you may also sprinkle your squash with cinnamon, nutmeg, cayenne pepper, and pumpkin spice for an extra warm, sweet, and spicy taste.
Optional sweetener: Though not necessary, you may also add light sweeteners like maple syrup or brown sugar to your whole squash to enhance its caramelization and give it a sweet flavor.

How to Air Fry Butternut Squash Halves

There’s no secret to preparing butternut squash in the air fryer whole. These simple instructions will guide you every step of the way, giving you tender, caramelized squash halves in just half an hour.

Prepare the air fryer: Preheat the air fryer to 375 degrees F.

Cut the butternut squash: Place the whole butternut squash on its side on your cutting board. Be sure to hold it firmly around its middle with your non-dominant hand. Using a sharp chef’s knife in your free hand, trim off the stem by cutting off about half an inch. Then, while holding it in its side position, cut the squash in half lengthwise through its center, beginning from the top and working your way to the bottom. Remember that you may have to jerk the knife back and forth while applying pressure to loosen the blade while cutting. Use a spoon to scoop out the seeds and pulp from the core of the cut squash. You may either discard them or save the seeds to roast later.

Season the squash halves: Brush the cut side of the squash halves with olive oil and season them with garlic powder, salt, and pepper.
Air fry the butternut squash: Place the halved squash cut side down into the basket of the air fryer and cook them for 22 minutes.
Flip the squash: Flip the squash halves so their cut sides face up and cook them for an additional 10 minutes.
Check for doneness: Insert a sharp knife into the neck (i.e., the vertical top) of the squash. If the knife pierces the flesh easily, it’s ready to remove from the heat. If the knife encounters some resistance, continue cooking the squash in one-minute increments until done.

How to Store and Reheat?

Making this air-fried butternut squash recipe is one of the easiest ways to enjoy savory, tender squash all week long. None of your favorite veggies will go to waste with these expert storage tips.

Storage: You can store your leftover squash in an airtight container in the refrigerator for up to three days.
Reheat: To reheat your air-fried squash leftovers, cook them in the air fryer at 350 degrees F. for 5-7 minutes or until heated through.

How to Use Air-Fried Butternut Squash Halves in Recipes?

Exquisitely tender and expertly flavored, there are dozens of butternut squash recipes to make in the air fryer. These tasty cooking ideas will fill your table with rich, flavorful meals no matter when the craving strikes.

Use the flesh: My favorite way to warm up during the chilly winter months is to transform this savory air fryer butternut squash recipe into a warm, hearty meal. My Butternut Squash Soup is luscious, bright, and savory, while my vegan Thai Curry Butternut Squash Soup is a faster way to fill your bowl with bold, aromatic flavors. You can even turn your air-roasted butternut squash into a rich and creamy pasta sauce or a decadent pie filling for a fan-favorite Butternut Squash Pie.
Stuff it: Visually stunning and packed with nutrition, Stuffed Squash is a gourmet meal guaranteed to satisfy the whole family.
Mashed butternut squash: Transform your air-fried squash halves into the perfect Thanksgiving side dish using a five-star mashed butternut squash recipe. Like my Sweet Potato Mash, this recipe is fluffy, rich, and flavorful—but with half the calories!

Expert Tips

You don’t have to be a squash expert to make a delicious side dish fit for a restaurant. These pro tips will ensure your air fryer butternut squash recipe is rich, caramelized, and tender every time.

Size of your squash matters: When making roasted butternut squash in the air fryer, you must select a squash that will fit in the basket of your air fryer. Therefore, take a minute when selecting your vegetable to ensure it is an appropriate size for your type of air fryer.
Air frying time: How long it takes to cook butternut squash in the air fryer may vary depending on the size of your squash and the brand of your air fryer. In this recipe, I cook my squash halves for 22 minutes cut-side down and another 10 minutes after flipping. However, I recommend checking the doneness of your air-fried squash using the knife test—inserting a knife into the neck of your squash—to tell if your veggie is appropriately tender. If the knife encounters resistance when inserted into the squash’s flesh, continue cooking it in one-minute increments until fork tender.
No need to peel: You don’t have to peel your butternut squash halves before adding them to the air fryer. Not only does keeping the skin cut down on prep time, but it also helps give you a good grip when scooping out the flesh to use in other recipes. However, you may peel the squash before air frying if preferred.
Start with skin side down: The key to cooking butternut squash halves in the air fryer is beginning the cooking process by placing the squash slices skin side down. This orientation ensures that your squash halves cook more evenly, as it allows for better air circulation and helps trap moisture in the skin of the squash to keep the veggie from drying out. It also results in better caramelization, as the flesh side of the squash will have more direct contact with the heat of the air fryer basket.
Add the sweetener at the last minute: If you choose to make air fryer butternut squash halves with maple syrup, brown sugar, or other sweeteners, wait until the last 5-10 minutes of cooking before adding the ingredient. Limiting these sweeteners’ exposure to high heat will help prevent burning and over-caramelization.

FAQs

Have more questions about this easy air fryer recipe? This simple guide has everything you need, whether you’re wondering about the air frying process or proper squash preparation.

Can you air fry butternut squash?

Absolutely! Air-roasted butternut squash (whether you cook it in cubes or whole) is a tasty, tender, and quick alternative to oven-roasting, and it even helps free up oven space when preparing multiple dishes at a time.

Do butternut squash halves need to be peeled before cooking?

No, you don’t have to remove the butternut squash skin before cooking. Though some prefer removing the skin beforehand, leaving the skin on helps trap moisture in the veggie during the cooking process, and it makes it easier to scoop out the flesh if you plan on using it for other recipes.

Other Butternut Squash Recipes You Might Also Like

Make the most of squash season by filling your kitchen with all your favorite butternut squash recipes. These recipes have everything you need, from delicious holiday sides to easy weeknight meals.

If you try this Air Fried Halved Butternut Squash 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.

Air Fryer Butternut Squash Halves Recipe

If cooking the whole butternut squash sounds daunting, try cooking them in the air fryer. The good news is that with this recipe, making Air Fryer Butternut Squash Halves is not only easy but also convenient compared to other methods.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 32

Total Time 37

Servings butternut squash

Calories 379kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

1 whole butternut squash approximately 2.5 pounds, cut in half lengthwise
1 teaspoon olive oil
½ teaspoon garlic powder
½ teaspoon Kosher salt
¼ teaspoon ground black pepper

Instructions

Pre-heat the air fryer to 375 degrees F.
Using a sharp chef’s knife, place the whole butternut squash on its side on your cutting board. Hold it firmly in the middle with your non-dominant hand. Trim the stem (the top) by cutting about ½-inch off. While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. As you are cutting, you may have to jerk it back and forth while applying a little pressure to loosen it.*
Brush the cut sides of the butternut squash with olive oil and season with garlic powder, salt and pepper.
Place the butternut squash halves cut side down* and cook for 22 minutes.
Flip the butternut squash halves and cook for an additional 10 minutes.
Insert a knife in the “neck” of the squash. If it pierces easily, it should be ready. If it does not feel tender, cook in 1-minute increments until done.

Notes

Yields: This recipe makes one whole butternut squash with two halves, which is good for 2 servings. The nutritional values below are per serving.
Cutting the squash: It is imperative that you use a sharp knife and take your time as you are cutting the squash. If you are new to the process, be sure to check out our how-to guide to cutting butternut squash like a pro.
Sweetener: If you prefer, you can use a sweetener like maple syrup or brown sugar. However, we recommend brushing (or sprinkling) your butternut squash halves with the sweetener of your choice in the last 5 minutes of air frying to prevent over-caramelization or burning.
Start with skin side down ensures that your squash halves cook more evenly, as it allows for better air circulation and helps trap moisture in the skin of the squash to keep the veggie from drying out. It also results in better caramelization, as the flesh side of the squash will have more direct contact with the heat of the air fryer basket.
Storage: You can store your leftover halved squash in an airtight container in the refrigerator for up to three days.
Reheat: To reheat your air-fried squash halves, cook them in the air fryer at 350 degrees F. for 5-7 minutes or until heated through.
Cubed Butternut Squash: If you prefer to air fry cubed butternut squash, check out our Air Fryer Butternut Squash recipe.

Nutrition

The post Air Fryer Butternut Squash Halves appeared first on Foolproof Living.

Turkey Injection Recipe

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

Why Inject Your Turkey?

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

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

Equipment You Will Need

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

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

For this recipe, you will need:

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

Ingredients You’ll Need to Make Injectable Turkey Marinade

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

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

Substitutions & Optional Add-Ins:

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

How to Make Turkey Injection Marinade?

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

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

How to Inject Turkey With Butter?

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

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

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

When to Inject Turkey?

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

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

Variations on this Seasoning Injection for Turkey

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

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

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

Expert Tips

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

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

FAQs

Should I inject turkey the night before?

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

Does injecting a turkey make it juicier?

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

How to inject a turkey without an injector?

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

Can I use an injected turkey to make gravy?

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

Can you inject a butterball turkey?

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

Other Turkey Marinades and Rubs You Might Also Like

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

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

Turkey Injection Recipe

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

Course Dinner, Meat

Cuisine American

Diet Gluten Free

Prep Time 3

Cook Time 5

Injecting Time 20

Total Time 28

Servings cup

Calories 926kcal

Author Aysegul Sanford

Equipment

1 Stainless Steel Meat Injection Syringe Kit

Ingredients

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

Instructions

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

Notes

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

Nutrition

The post Turkey Injection Recipe appeared first on Foolproof Living.

Turkey Wings Recipe

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

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

Why Does This Recipe Work?

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

During our recipe testing, we learned two important lessons:

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

Ingredients

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

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

How to Make It

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

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

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

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

How to Make Turkey Wings Crispy?

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

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

How to Store, Reheat, Freeze, and Thaw?

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

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

Recipe Variations

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

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

What To Serve With Turkey Wings?

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

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

Expert Tips

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

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

FAQs

What temperature to bake turkey wings?

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

How long to cook turkey wings in the oven?

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

Why are my turkey wings tough?

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

How to make turkey wings tender?

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

Do you boil turkey wings before baking?

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

How long to marinate turkey wings?

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

Do you cover turkey wings when baking?

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

At what temperature are turkey wings done?

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

Are turkey wings healthy?

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

How many turkey wings in a pound?

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

Other Turkey Recipes You Might Also Like

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

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

Baked Turkey Wings Recipe

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

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 545kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

The post Turkey Wings Recipe appeared first on Foolproof Living.

Chicken Butternut Squash Soup

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

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

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

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

Ingredients

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

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

Variations and Substitutions

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

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

How to Make Butternut Squash Chicken Soup?

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

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

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

How to Store, Freeze, and Reheat Leftovers?

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

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

What to Serve with this Butternut Squash Soup?

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

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

Expert Tips

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

More about Zoup!

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

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

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

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

FAQs

What herbs go with butternut squash soup?

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

Can you use chicken broth in butternut squash soup?

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

Is butternut squash soup good when sick?

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

Do you need to peel butternut squash for soup?

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

What protein goes with butternut squash soup?

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

Other Comforting Soup Recipes for Fall and Winter:

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

Chicken Butternut Squash Soup Recipe

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

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 284kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Blackened Cod

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

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

Ingredients

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

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

Seasoning for Cod Fish

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

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

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

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

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

How to Make Blackened Cod?

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

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

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

Other Ways to Cook Blackened Cod

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

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

How to Store and Reheat?

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

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

Serving Suggestions

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

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

Expert Tips

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

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

FAQs

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

What is the difference between grilled and blackened cod?

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

Is cod good for blackening?

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

Other Seafood Recipes You Might Also Like

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

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

Blackened Cod Recipe

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

Course Seafood

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 324kcal

Author Aysegul Sanford

Equipment

Ingredients

For Homemade Blackened Seasoning:

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

For The Cod:

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

Instructions

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

Notes

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

Nutrition

The post Blackened Cod appeared first on Foolproof Living.

Roasted Brussels Sprouts and Sweet Potatoes

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

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

Ingredients

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

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

Substitutions

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

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

How to Roast Sweet Potatoes and Brussel Sprouts?

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

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

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

Variations with Optional Add-Ins

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

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

How to Make Ahead, Store, & Reheat?

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

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

What to Serve It With?

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

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

Expert Tips

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

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

FAQs

Can I roast brussel sprouts and sweet potatoes together?

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

What temp to roast brussel sprouts and sweet potatoes?

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

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

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

What pairs well with brussel sprouts?

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

Should I soak brussel sprouts before roasting?

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

Other Roasted Vegetable Recipes You Might Like:

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

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

Roasted Brussels Sprouts and Sweet Potatoes Recipe

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

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (as a side dish)

Calories 271kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Mediterranean Hummus Recipe

Aysegul Sanford — Tue, 05 Sep 2023 00:39:37 +0000

While I love a good flavored hummus like my Carrot Hummus recipe, there really is something about plain hummus that just brings me back to my roots. Simple, straightforward, and with just a few pantry staples, homemade hummus is only a few steps away.

Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
Water: A bit of water helps with consistency. For best results, use ice-cold water.
Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well.
Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need.

Substitutions and Optional Garnish Ideas

While you can serve this DIY hummus simply as is, I find extra garnishes and Mediterranean additions compliment the classic characteristics of hummus and give it depth of flavor. Some favorites you can try include:

Chickpeas: If you would prefer to make hummus from dried chickpeas, I recommend trying Ottolenghi’s method of cooking chickpeas. Place 1 ⅓ cups dry chickpeas in a bowl, cover with cool water, add 1 teaspoon baking soda, cover and soak overnight. The next day, drain, rinse, and cook in a pot of water for 40 minutes to an hour, or until softened. And if you prefer it to be quicker, you can cook chickpeas in a pressure cooker as well.
Olive Oil: Create a deep crevice into the bowl of hummus with a large spoon and finish with a generous drizzle of olive oil.
Pine Nuts + Olives: Add crunch and fruitiness by finishing with toasted pine nuts and chopped Kalamata olives or green olives.
Hummus Seasoning: Finish with an array of spices and herbs, such as my Mediterranean Seasoning or Baharat Spice Blend, bright and tangy sumac, or dried oregano.
Greek: Garnish with chopped sun-dried tomatoes, crumbled feta cheese, chopped red onion, and a drizzle of olive oil.

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, grilled lamb, or beef kabobs.
Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls.
Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

Expert Tips

While the recipe for this authentic hummus recipe is pretty simple and straightforward, below are a few tips to ensure you get perfect results on your first try:

Should I remove the skins of chickpeas? I am sure you’ve seen a lot of recipes suggesting removing the chickpea skins. While I get why they recommend doing so, I personally do not have the time or patience to do so. And I guarantee you that this recipe is just as creamy and delicious without removing the skin.
Use high-quality tahini: The quality of your tahini makes a huge difference here. For optimal taste and texture, use a brand of tahini that uses the buttery white Humera sesame seeds from Ethiopia. It should also be soft and creamy. If the tahini bottle has been sitting in the fridge for a while, be sure to give it a good stir before using it.
Use an ice cube: This is an optional step, but it really works. To achieve an extra smooth and creamy hummus, add 1-2 ice cubes near the end of processing.
No food processor? Use a blender. However, please keep in mind that if you have a high-speed blender like Vitamix (affiliate link), you might have to stop the machine and scrape the sides a few times.
Serve at room temperature: Fun fact – restaurant hummus is never refrigerated and is made fresh each morning. While I refrigerate my batch of homemade hummus to get ahead, I always serve it at room temperature.

FAQs

What is hummus?

Hummus originated in the Middle East, but many countries have welcomed and adapted it to their own. Such variations include Israeli, Lebanese, Palestine, Egyptian, and Greek hummus.

What is the secret to the creamiest hummus?

The creamiest hummus is made from soft chickpeas and a high-powered food processor or blender. Adding 1-2 ice cubes at the end of the processing time would also help.

Can you have hummus on a Mediterranean diet?

Yes, hummus is a staple of the Mediterranean diet and is celebrated for being plant-based and full of protein, dietary fiber, and healthy fats.

What is the main ingredient in hummus?

The main ingredient in hummus is chickpeas, sometimes referred to as garbanzo beans.

How much tahini for hummus?

This is more about personal preference and cultural influence, but I use ⅓ cup tahini for every 1 (14-15 oz) can of chickpeas.

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

If you try this Mediterranean Hummus 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.

Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 139kcal

Author Aysegul Sanford

Ingredients

3 tablespoons lemon juice freshly squeezed
1/4 cup water
1/3 cup tahini paste
2 tablespoons extra virgin olive oil
1 can chickpeas (14 oz.) drained and rinsed
2 small cloves garlic minced
1/4 teaspoon cumin
Pinch of cayenne pepper
Pinch of black pepper
1/2 teaspoon salt
2 tablespoons Italian parsley finely chopped

Instructions

In a small bowl, combine the lemon juice and water.
In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
Reserve 2 tablespoons of chickpeas as a garnish.
Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with pita chips or toasted bread on the side.

Notes

Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

The post Mediterranean Hummus Recipe appeared first on Foolproof Living.

1905 Salad

Aysegul Sanford — Thu, 31 Aug 2023 19:24:22 +0000

Viral salads are all the craze these days, much like the La Scala Salad (aka Kardashian Salad) and Jen Aniston Salad. And this Columbia 1905 salad recipe has so much rich history, it’s no wonder it has taken the internet by storm.

What is 1905 Salad?

The 1905 salad was invented by a waiter named Tony Noriega at the Columbia Restaurant (one of the most iconic restaurants in America) in the heart of the Ybor City neighborhood of the Tampa Bay area in Florida. He was working late at the restaurant one night and used some leftovers in the fridge to create what the restaurant now serves tableside (with some minor adjustments made to the original).

Contrary to its name, it was actually created in the 1940s and was later adapted by Columbia and added to the menu in the 1970s as an answer to the salad bar. The name of the salad, ‘1905’, was created to celebrate the year the restaurant was founded as Florida’s oldest restaurant.

Since then, the unique flavors of the 1905 salad have been considered a culinary representation of the Cuban and Spanish heritage of Ybor City and the Tampa Bay area. Because of its Cuban/Spanish origin, the salad goes by many names, including the 1905 Columbia Salad, Cuban 1905 Salad, Florida Salad, Tampa Salad, or Tony Salad.

Ingredients

The beauty of the 1905 Columbia salad recipe is that it relies on simple, yet delicious, ingredients. Yet there are details in both the dressing and salad that are important to point out. I highly recommend sticking to the below ingredients to make the original 1905 Columbia salad recipe, but I also offer plenty of substitutions to give it your own unique flavor.

Columbia Restaurant Salad Dressing

This Columbia 1905 salad dressing has become so popular over the years, that it is now sold as a salad dressing in grocery stores like Publix and even online stores like Amazon. While you can always buy a bottle, making it at home is so easy. Here’s what you will need:

Garlic: Freshly minced garlic cloves will provide the best flavor. In this case, I would not substitute it with garlic powder.
Dried Oregano: I used dried oregano, but you can use 1 sprig of fresh oregano for a stronger, floral flavor.
Worcestershire Sauce: This is the secret ingredient that gives the salad dressing that special umami flavor. Pick up a bottle of the popular Lea and Perrins Worcestershire Sauce (affiliate link) for authentic flavor.
Extra Virgin Olive Oil: The original recipe calls for extra-virgin Spanish olive oil, but you can use whichever olive oil you have on hand.
White Wine Vinegar: White wine vinegar provides a nice bit of acidity.
Fresh Lemon Juice: Use freshly squeezed lemon juice, which would be the juice of about 1 lemon.
Kosher Salt + Black Pepper

Salad Ingredients

Iceberg Lettuce: We need 7-8 cups of crisp lettuce, which you can get from about one large head of iceberg lettuce. The key is to slice, rinse, and then dry it really well. If you have a salad spinner, this is the time to use it.
Tomatoes: Ripe, juicy tomatoes are key, but any kind will do. My favorites are heirloom, beefsteak, tomatoes on the vine, cherry, or Roma tomatoes.
Ham Slices: We need about 4-5 slices of deli ham. Slice them into thin, julienne slices (matchstick strips) when you get home.
Swiss Cheese: The same goes for the Swiss cheese. We need about 5 slices, also sliced into julienne.
Green Olives: Use pitted green olives, roughly chopped, or even pimento-stuffed green Spanish olives if you want to take it up a notch.
Pecorino Romano: The original recipe uses Romano cheese, which is Pecorino Romano sold here in the United States. Pick up a box of finely grated cheese or grate a whole block at home.

Substitutions & Optional Add-Ins

While I highly recommend sticking to the original 1905 salad recipe, I wanted to make sure I provided you with a few substitutions and optional additions.

Salad Greens: A good substitute for iceberg lettuce would be romaine lettuce. Just be sure to slice it as thinly as you can.
Celery Stalks: Add some thinly sliced celery stalks for extra crunch.
Black Olives: Swap out the green olives for milder black olives instead.
Ham Substitutions: If you are not a fan of ham, you can use thinly sliced, deli-style chicken, turkey breast, salami, or pepperoni, or try some Grilled Shrimp instead.
Cheese: If you don’t have Pecorino Romano, finely grated Parmesan cheese will also work.
Croutons: Whether store-bought or Homemade Croutons, add a handful to the top for some extra crunch.
Hard-Boiled Eggs: Slice or dice some hard-boiled eggs for extra protein.
Onion: Toss in some thinly sliced red onion or green onions for an extra savory bite.
Make it Vegetarian: Omit the ham and use some Baked Tofu instead, or simply add more Swiss and green olives to compensate for the lack of meaty flavor.

How to Make 1905 Salad Recipe?

The recipe for the 1905 salad follows the same basic steps as any other salad: First, whip up the salad dressing, prepare the salad ingredients, and then toss them all together. Here’s how to do it in a few easy steps:

Make the 1905 Salad Dressing: In a small bowl, whisk together the garlic, dried oregano, and Worcestershire sauce. Slowly add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt, and pepper, while still whisking until smooth.
Assemble the Salad: In a large salad bowl, combine lettuce, tomatoes, ham, Swiss cheese, and green olives.
Toss: Toss salad ingredients with the dressing. Sprinkle with Romano cheese, taste for seasoning, and add more, if desired. Serve and enjoy!

How to Make Ahead and Store Leftovers?

The Columbia Salad can be made ahead and even stored for later if done properly. Here are my best storage tips:

Make Ahead: Columbia restaurant actually recommends making the dressing 1-2 days in advance, but I find it lasts up to 3 days if stored in an airtight container or mason jar in the refrigerator.
Storage: The dressed salad will only keep fresh for 1 day. Please be aware that as it sits, it releases all of its juices. If you plan to store the salad for longer or know you will have leftovers, refrain from tossing the salad with the dressing until the day you are going to serve. Store the prepared salad ingredients in a large airtight container with a paper towel to absorb excess moisture for 2-3 days.

What to Serve With the 1905 Salad?

This is a hearty salad all on its own, so it can be served simply with bread and butter. The Columbia Restaurant serves it with a Cuban sandwich from the menu. Here at home, I love to serve it as a side salad with any of the following:

Main Dishes: Make it a complete meal with Roasted Cornish Hens with Cuban Marinade, Mediterranean Lemon Chicken, or Baked Sockeye Salmon.
Pasta: Give it a heartier spin by serving alongside Spaghetti Bolognese, Baked Ziti, or Vodka Pasta. And don’t forget the Olive Bread.
Roasted Meats: Compliment the crisp bites with rich meats, like Pot Roast or Reverse Sear Chateaubriand.

Expert Tips

Authentic flavors: The reason this salad became so famous is because it is so well-balanced. I highly recommend sticking to the original recipe to bring out all those Spanish flavors. This may mean a quick trip to the store, but I promise it is worth it.
Take your time when making the dressing: It’s interesting to note, that The Columbia restaurant actually adds the Worcestershire sauce and lemon juice at the end so that you can taste more of the savory, bright components. But I find the ingredients marry together well when mixed into one. The key is to emulsify the dressing so that the olive oil is mixed well with the Worcestershire sauce, vinegar, and lemon juice. To do so, slowly drizzle in the olive oil and give it one more good whisk just before tossing.
Assembly: The salad at the Columbia restaurant is prepared tableside for all guests who order it. If you really want to stick to history, serve this salad tableside for all your family members and friends, and for extra flair.
Salt: I intentionally included less salt in the salad dressing since this salad contains many salty ingredients, like ham, Swiss, salty green olives, and grated cheese. Be sure to taste test once you mix the dressing with the salad. The exact measurements will be based on your personal preference.
Mix at the last minute: Drizzle with the dressing just before serving to keep the iceberg lettuce crisp and crunchy and the rest of the ingredients fresh.
Presentation: Each ingredient brings its own color, taste, and texture, so have fun with the presentation, especially if serving this salad to a crowd. For extra bonus points, serve in a chilled salad bowl to keep it super cold.

FAQs

Why is it called 1905 salad?

Although the 1905 salad was technically invented in the 1940s, it is named after the year the Columbia restaurant was founded.

Who invented the 1905 salad?

The 1905 salad was invented by waiter Tony Noriega, who pulled leftovers from the fridge one night after work to create this famous salad.

How many calories are in a 1905 Columbia Salad?

One serving of the 1905 Columbia Salad is 306 calories. This will vary based on the amount of Romano cheese you add at the end.

Other Meal-Worthy Salad Recipes You Might Also Like:

If you try this 1905 Salad 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.

1905 Salad Recipe

Be a part of the viral sensation and make the famous 1905 salad right at home! Made with the iconic Columbia Restaurant’s garlic salad dressing, sweet ham, and creamy cheese, it is an easy salad you can make in 15 minutes.

Course Salad

Cuisine Cuban

Diet Gluten Free

Prep Time 15

Total Time 15

Servings servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Salad Dressing:

4 garlic cloves minced
2 teaspoons dried oregano
2 tablespoons Worcestershire Sauce
½ cup extra virgin olive oil
3 tablespoons white wine vinegar
4 tablespoons lemon juice
½ teaspoon Kosher salt plus more to taste
¼ teaspoon black pepper

For The Salad:

1 head iceberg lettuce sliced and rinsed (~7-8 cups)
1 large ripe tomato sliced
½ cup ham slices* julienned – about ¼ lb or 5 slices of ham
½ cup Swiss cheese julienned – 5-6 slices
½ cup green olives pitted and chopped
¼ cup Pecorino Romano grated or grated Parmesan cheese

Instructions

To make the dressing, whisk garlic, dried oregano, and Worcestershire sauce in a bowl. Gradually add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt and pepper. Whisk until thoroughly combined.
To assemble the Columbia restaurant salad, place iceberg lettuce, sliced tomatoes, julienned ham and Swiss cheese, and green olives in a large bowl.
Drizzle the salad with the dressing. Give it a toss until combined. Sprinkle it with Romano cheese.
Taste for seasoning, add more if necessary, and serve.

Video

Notes

Yields: This recipe yields a large bowl of salad (about 7-8 cups), which is ideal for 6 servings as a side dish.
Ham: The original recipe uses baked ham. If you have some on hand, go ahead and use it. Otherwise, deli-style ham slices are a good substitution. You can also use deli-style chicken/turkey breast or even shrimp.
A word on salt: I intentionally included less salt in the salad dressing since this salad contains many salty ingredients, like ham, Swiss cheese, salty green olives, and Romano cheese. Be sure to give it a taste right after mixing it and adjust it according to your taste buds.
Store: This salad is best on the day it is made. However, leftovers can be stored in an airtight container in the fridge for one day. Please be aware that it gets watery as it sits, so it is best to give it a good mix before serving.

Nutrition

The post 1905 Salad appeared first on Foolproof Living.

Baba Ganoush Recipe

Aysegul Sanford — Mon, 21 Aug 2023 15:24:58 +0000

What is Baba Ganoush?

Baba ganoush (also referred to as baganoush, baba gahanouj, baba ghanouj, papa ganoush, and baba ghanoush) is an eggplant- and tahini-based appetizer native to Levantine regions—now located the Middle East and Mediterranean. Directly translated, baba ganoush’s meaning is “pampered papa” or “coy daddy,” which may refer to the recipe’s smooth, rich taste.

If you are wondering, what is in baba ganoush, this savory, smoky spread generally consists of roasted eggplant, creamy tahini, zesty lemon juice, rich olive oil, and bold garlic. However, many also add unique blends of seasonings to give this Middle East eggplant dip a tantalizingly complex flavor profile.

Ingredients

Baba ganoush ingredients include a handful of fresh, natural, and flavorful ingredients—all of which you may already have in your pantry!

Eggplant: There are many eggplant varieties to choose from when selecting a baba ganoush eggplant. Plump and round, globe eggplants are an excellent option for this recipe and are the easiest type to find in most American grocery stores. However, if you can get your hands on Italian eggplants, I highly recommend them, as this variety has a more tender flesh, fewer seeds, and a deliciously sweet flavor. Japanese eggplants will also work, but you’ll need more (7-8) due to their thinner shape and smaller size. If you’d prefer not to work with fresh eggplants, you may also use canned roasted eggplant (affiliate link), though it may not have the same tenderly mild flavor.
Fresh garlic cloves
Fresh lemon juice
Sesame Tahini: Ground sesame paste, aka tahini, has an earthy, nutty flavor that perfectly balances the mild, smoky taste of roasted eggplant baba ganoush. My favorite tahini brand is Soom (affiliate link), which is incredibly smooth and creamy.
Olive oil: I recommend using extra virgin olive oil for this recipe, as it has a higher quality with pure pressed olives, a lighter color, and a more neutral taste.
Kosher salt
Optional spices: While adding spices is not traditional to the original recipe, you can add more depth to your baba ganoush by adding a mixture of ground cumin and sweet, peppery paprika. For an extra deep taste, you may also use smoked paprika to complement your smoked eggplant baba ganoush. You can also add red pepper flakes for additional heat or black pepper for slightly pinier undertones.
Garnishes: Topping this Mediterranean eggplant dip with different garnishes is a great way to revitalize your spread with sweet, crunchy, and fresh notes. For a tart, sweet finish, try topping your dip with pomegranate seeds, or use sesame seeds and pine nuts for a nuttier taste. Or, if you want bright, fragrant overtones, fresh herbs like parsley are some of my go-to’s.

How to Cook Eggplant for Baba Ganoush?

There are three different ways to prepare your eggplant for this simple recipe, depending on your preferred cooking method: roasted, charred, and grilled eggplant for baba ganoush.

Roasting Eggplant in the Oven

Roasting eggplant for baba ganoush is a cinch when you use my foolproof method for preparing Whole Roasted Eggplant. These instructions will ensure your eggplants come out tender and creamy with little prep time.

Prep the oven: Preheat the oven to 400 degrees F.
Poke the eggplants: Use the tines of a fork to poke 7-10 ¾-inch holes around the exterior of each eggplant.
Roast: Place eggplants on a baking sheet lined with aluminum foil in a single layer and bake for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.

Char Eggplant On a Gas Stove

The most authentic way to prepare eggplant for this baba ganoush recipe is by charring it over the open flame of a gas stove. Making Roast Eggplant on a Gas Stove is quicker than other cooking methods and will result in a smoky baba ganoush recipe with an irresistibly complex, aromatic flavor.

Prepare the stove: Line the base of a gas range stove with aluminum foil, ensuring that the burners are still exposed.
Add the eggplants: Turn the burners to medium heat and place the eggplants directly on the flame. Two eggplants can fit on the larger burners, and one can fit on the smaller ones.
Roast: Roast the eggplants for 15-20 minutes, depending on their size, turning them every five minutes with a pair of tongs. Be careful not to burn yourself while handling the hot eggplants.
Remove from heat: Remove the charred eggplants from the flame when their skin becomes burnt and flaky, and their flesh is soft.

Grill Eggplant

Learning how to grill eggplant for baba ganoush is an easy way to give this Mediterranean dip its classic rich, smoky flavor and smooth texture. Here’s how to do it:

Prep the grill: Preheat the gas grill (or charcoal grill) to medium heat.
Grill the eggplants: Place the eggplants directly on the grill and cook them for 40-50 minutes, turning them every 10 minutes or so. Continue grilling until the eggplants have charred skin on all sides and are fully tender.

How to Make Baba Ganoush?

There’s no secret to making an authentic baba ganoush recipe. These foolproof instructions will ensure your tastebuds explode with fresh, Mediterranean flavors in just eight basic steps.

Let the eggplant cool: Cook your eggplant following one of the three methods mentioned above. Allow your cooked eggplant to cool down. In the meantime, place a fine-mesh strainer over a bowl and set it aside for later.
Scoop the eggplant flesh: Once cool, draw a knife lengthwise through each eggplant until cut in half. Then, use a spoon to scoop out the eggplants’ flesh, trying to remove as much skin as possible.
Strain: Transfer the scooped eggplant into the fine mesh strainer and use the back of a spoon to gently press against the flesh, removing as much moisture as you can. Let the eggplant drain while you prepare the remaining ingredients. Discard the juices.
Mix the garlic and lemon: Transfer the eggplant to a medium bowl and add the garlic and lemon juice. Use a fork to mix the ingredients, breaking apart and mashing the large chunks of eggplant until thoroughly combined.

Add the tahini: Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream. Mix the ingredients until emulsified.
Add the seasoning: Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
Garnish: After giving it a good stir, transfer the baba ghanoush to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.
Serve: If wanted, drizzle the spread with olive oil and serve with pita chips.

How to Make Ahead, Store, and Freeze?

This homemade baba ganoush is a must-have for anyone seeking easy meal prep. Whip up this simple dip for healthy snacking throughout the week, or make it in advance for a five-star party appetizer.

Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat.
Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
Freeze: While you can technically freeze this vegan baba ganoush recipe, please keep in mind that it will likely lose its creamy texture after it is exposed to freezing temperatures, so it might not taste as good after storage. However, if you still want to freeze, first transfer the mixture into an airtight container, removing as much air as possible. Then, store your baba ganoush in the freezer for up to one month.
Thaw: Thaw your frozen aubergine dip in the fridge overnight. Because your mixture will likely become watery the longer it sits, drain it of excess liquid, taste for seasoning, and add more if necessary before serving.

What to Serve with Baba Ganoush?

One of the best things about preparing babaganoush is the many delectable ways to serve it. Though many traditionally serve this dish alongside pita triangles or vegetables, it also works as a tasty spread on toast, sandwiches, wraps, and more.

Bread: Who can say no to an appetizer as effortless and tasty as this? Serve a bowl of this popular Middle Eastern dip with your favorite pita chips, roasted pita wedges, or crackers, and you’ll have the perfect crowd-ready snack.
Raw vegetables: Crisp, nutritious, and garden-fresh, fresh veggies make an incomparable pair with a bowl of smoky eggplant dip recipes. My favorite raw vegetables include cucumber slices, carrot sticks, cherry tomatoes, and sliced radishes.
Other Middle Eastern or Mediterranean dips: Wondering what to do with baba ganoush that will make even the pickiest eaters hungry for more? Try pairing your creamy eggplant dip with other classics, like Mediterranean Hummus, Muhammara, and Tzatziki. To transform this simple spread into a next-level meze platter, you can also serve them with a side of olives and nuts—gorgeous and delicious.
Grilled or roasted meats: A tasty way to serve baba ganoush is as a light, creamy side dish for hearty protein mains. For a classic Middle Eastern pairing, serve it alongside brightly spiced Chicken Shish Tawook or Oven Chicken Kabobs. Or, if you want an irresistibly juicy, perfectly portioned poultry meal, try this simple dish with Grilled Cornish Game Hens.

Expert Tips

You don’t have to be a Middle Eastern chef to make an epic baba ganoush the whole family will love. These pro tips have everything you need to keep your spread as flavorful and smooth as possible.

Roasting time might change based on the sizes of your eggplant: Depending on the size and variety of your eggplant, they may need more or less cooking time. Japanese eggplants are smaller and thinner, requiring less time on the stove/grill, while globe eggplants are larger and may need more time to develop tender insides than other types. In total, however, you should have about 17 ounces (~480 gr.) of cooked eggplant flesh to make this babaganoush recipe.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. Though these seeds are entirely edible and blend into the dip after everything is mixed, you may remove them if you are not a fan.
Roasted eggplant skin: It is totally okay if some of the charred eggplant skin goes into the mixture. While we want to remove as much of the skin as we possibly can, the eggplant skin is edible, so don’t worry about it if some skin gets mixed into your baba ganouj.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplants after they are cooked. Not only do not skip this step but also take your time to ensure that the juices are fully drained as much as possible to ensure it is as creamy and tasty as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Taste for seasoning: One other important tip for making the best baba ganoush recipe is tasting the mixture for seasoning before serving. I cannot stress this step enough, as it’s vital that you adjust the taste of your spread to your liking. Add more salt, cumin, or paprika to achieve a more robustly flavored dip, or if you prefer a more acidic, tart flavor, add more lemon juice.
Let it rest: Letting your eggplant baba ganoush rest for thirty minutes will allow its flavors to mix and develop, giving every bite a rich, Middle Eastern flavor. While it is an optional step, if you do have the time, let it rest in the fridge before serving.
Baba ganoush without Tahini: If you are not a fan of tahini, you can use an equal amount of plain Greek yogurt for a different but equally delicious version of this recipe.
For the iconic smoky taste: If you want to give your roasted eggplant spread an authentically smoky, robust taste, I highly recommend charring your eggplants over an open flame. Whether you cook them on a gas stovetop or on the grill, the smoky flavor that comes from the charred eggplants is worth the effort and time, especially if you are after the traditional baba ganoush recipe you enjoy in Middle Eastern restaurants.
Food processor or blender: Though not a traditional preparation method, you may use a food processor or blender to make an easy baba ganoush without heavy mixing. Simply fit your food processor with a steel blade and place the roasted eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, ground cumin, and paprika (if using) in the bowl. Pulse 7-9 times until thoroughly combined or longer, depending on how smooth you want the texture of your dip to be. Then, transfer the mixture to a bowl, garnish it with fresh parsley and a drizzle of olive oil, and serve.

FAQs

If you have more questions about this classic baba ganoush recipe, don’t worry! This simple FAQ has all you need to know:

Where is baba ganoush from?

Baba ganoush originated in the Levantine regions, roughly located in the Middle East and Mediterranean. This area now includes several modern-day countries, including Palatine, Lebanon, Syria, Jordan, and Turkey.

Is baba ganoush vegan?

Yes! This baba ganoush recipe is vegan, dairy-free, and gluten-free, making it the perfect recipe for anyone with dietary restrictions.

How long to grill eggplant for baba ganoush?

When grilling eggplant for baba ganoush, your eggplants will need 40-50 minutes of cooking time, depending on their size.

What does baba ganoush taste like?

This creamy roasted eggplant dip offers a delectable balance of smoky, savory, and zesty flavors—a classic profile in Mediterranean and Middle Eastern cuisine. Not only does this spread taste incredible on its own, but it also makes a fabulous appetizer when served alongside a bowl of pita bread or raw veggies.

Is baba ganoush served hot or cold?

I recommend serving baba ghanouj chilled or at room temperature to ensure you can taste all its complex flavors.

Why is my babaganoush bitter?

If your babaganoush comes out bitter, your eggplant may be old or not in season. I recommend selecting only fresh eggplants, which tend to have milder, sweeter flesh. Furthermore, it’s possible that the tahini paste you used has a naturally bitter profile or that you added too much during the mixing process. Always be sure to taste your babaganoush as you go so that you can adjust the seasoning to counteract any unwanted bitterness. You may also try adding extra fats, such as olive oil or Greek yogurt, to balance out any bitterness you taste.

What is the difference between hummus and baba ganoush?

Though they have a similarly smooth, rich flavor profile, hummus comes from a mixture of chickpeas and tahini, while baba ganoush contains a blend of eggplants and tahini.

Is baba ganoush healthy?

Absolutely! This recipe only uses the freshest, most natural ingredients—all packed with healthy nutrients. In fact, eggplants are high in antioxidants, fiber, and vitamins, helping reduce your risk of heart disease.

How long does baba ganoush last in fridge?

As long as it is kept in an airtight container in the fridge, your baba ganoush should last for up to 4 days.

Other Eggplant Recipes You Might Also Like

Wondering what to do with roasted eggplant? If you can’t resist adding this eggplant tahini dip to every meal, you’ll love adding these other eggplant recipes to your family cookbook.

Baba Ganoush Recipe

Learn how to make Baba Ganoush like the pros using our foolproof method. Made with just a few simple ingredients, this popular Middle Eastern recipe is the perfect appetizer for any party.

Course Dip

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 152kcal

Author Aysegul Sanford

Ingredients

2 ½-3 lbs globe or Italian eggplant ~ 2-3 eggplants if using globe eggplants
2 cloves garlic minced
¼ cup lemon juice plus more to taste
¼ cup tahini
2 tablespoons olive oil plus more as a drizzle
1 ½ teaspoons kosher salt plus more to taste
Pinch ground cumin optional
Pinch paprika to finish it off – optional
1 tablespoon fresh Italian parsley chopped (as garnish)
Handful of pomegranate seeds optional

Instructions

To cook eggplants for baba ganoush, you have three options:
a. Roast whole eggplants in the oven: Preheat oven to 400 degrees F. Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapsed, and softened.
b. Roast eggplants on the gas stove: Line the base of a gas range with aluminum foil, making sure to keep the burners exposed. Turn the burners on medium -heat and place eggplants directly on an open flame. You can put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs, being careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
c. Grill eggplants: Preheat a gas grill (or a charcoal grill) to medium heat. Place eggplants directly on the grill and cook, turning every 10 minutes or so for 40-50 minutes or until charred on all sides and fully tender.
Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix until fully combined.*
Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
Transfer baba ganoush to a serving bowl, garnish with fresh parsley and pomegranate seeds if desired.
If preferred, drizzle it with olive oil and serve with pita chips on the side.

Notes

Yields: This recipe yields about 2 cups of this roasted eggplant dip, which is good for 4-6 servings when served as an appetizer.
* Food processor: While it is not traditional, you can make baba ganoush using a food processor or blender. To do so, place eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and ground cumin and paprika (if using) in the bowl of a food processor fitted with a steel blade. Pulse 7-9 times until fully combined. You can run it for longer if you prefer it to have a smoother texture. Taste for seasoning and add more if necessary. Transfer to a bowl, garnish with parsley and a drizzle of olive oil, and serve with pita chips on the side.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. The seeds are entirely edible and will blend into the dip after everything is mixed. However, if you are not a fan, you can remove them.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplant flesh. So, be sure to take your time when draining as much liquid as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

The post Baba Ganoush Recipe appeared first on Foolproof Living.

Ina Garten’s Roasted Eggplant Spread

Aysegul Sanford — Sun, 20 Aug 2023 20:28:16 +0000

As one of my favorite Eggplant Recipes, this eggplant spread is just as elegant as the Barefoot Contessa herself. It is easy to make with just a few simple ingredients; it is a great appetizer to serve with crackers, pita bread, and veggies.

Ingredients

While this could be an eggplant red pepper spread, I like to think eggplant is the star here. Here’s a quick glance at what we need:

Eggplant: Eggplant Types vary, but I used the easy-to-find globe eggplants for this recipe. If you can get your hands on Italian eggplants, you can use them as well. Since we are roasting the eggplant in the oven pre salting the eggplant is not necessary here. However, it is important to cut eggplant into equal-sized cubes to ensure even roasting.
Bell Pepper: I like the sweeter red bell peppers, but you can use any color, such as yellow or orange.
Red Onion: All you have to do is peel and cut the onion into big chunks.
Garlic Cloves
Olive Oil
Seasoning: This includes Kosher salt, black pepper, and a touch of (optional) cayenne pepper for some kick.
Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
Tahini: Go for a high-quality, runny tahini, such as Soom (affiliate link.) The flavor makes all the difference.
Herbs: I love fresh chopped parsley here, but you can also add fresh mint to enhance those Mediterranean flavors. Fresh basil leaves as a garnish are a nice addition, too.
Pita Bread: Whether you prefer to toast fresh pita bread triangles or enjoy it with store-bought pita chips, this red pepper eggplant dip will be delicious either way.

Optional Add-Ins

Tomato Paste: The original recipe from the Barefoot Contessa cookbook contains tomato paste. While I did not include it here, you can add 1 Tablespoon of tomato paste for a richer flavor.
Extra Seasoning: Give it a smoky eggplant dip flavor with the addition of 1 teaspoon smoked paprika or an herbal kick with 1 teaspoon dried oregano.

How to Make Eggplant Spread

This Ina Garten eggplant spread recipe is a cinch to make, with most of the work done by the oven and the food processor. Here’s how to do it in a few easy steps:

Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Prepare the vegetables: Spread the eggplant, bell pepper, onion, and garlic onto the baking sheet.
Season the veggies: Toss with olive oil, salt, pepper, and cayenne, if using.
Roast vegetables: Bake for 35-40 minutes, tossing halfway through. Allow to cool for 5 minutes.
Make spread: In the bowl of a food processor with the steel blade, add the roasted vegetables, lemon juice, tahini, and 2 tablespoons parsley. Pulse 4-5 times until the mixture resembles a coarse puree.
Taste: Taste for seasoning and add more salt and lemon juice, if necessary.
Serve: Transfer to a serving bowl. Top with the remaining parsley. Serve immediately with pita bread, crackers, or veggies on the side.

Serving Suggestions

This recipe for roasted eggplant dip is so versatile and can be served in a number of creative ways. Think outside the box and try:

Appetizer / Snack: Serve it as a fun and pleasing appetizer or snack with fresh pita triangles, pita chips, crackers, or fresh vegetables.
Mezze Plate: Make it a part of a full-on mezze plate, alongside Muhammara and Mediterranean Hummus.
Sandwich Spread: Eggplant dip for bread will be your new favorite sandwich addition. Spread it on crusty No Knead Olive Bread or Artisan Bread.
Side Dish: Serve it as a delicious side dish to grilled seafood, like Grilled Shrimp Skewers or Grilled Mahi Mahi, grilled lamb, or classic Mediterranean Lemon Chicken.
Pizza / Pasta: Think of it more as an eggplant paste recipe to spread on pizza dough or stir into pasta.

How to Store

This Barefoot Contessa roasted eggplant dip recipe actually gets better the longer it sits, as the flavors have a chance to marry together. You can either:

Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Expert Tips

While the recipe for this eggplant red pepper dip is an easy one, here are a few tips to help you achieve perfect results on your first try:

Cut the vegetables into the same size pieces: This ensures the vegetables will be done at the same time.
Single layer: Be sure to spread the veggies on a single layer to ensure even baking. If they don’t fit in one baking sheet, you can spread them on two separate sheets.
Pay attention to the cooking time: We want the vegetables to be tender and slightly caramelized. Overcooking can lead to a bitter flavor.
Do not over-process: We want a chunky spread, not a puree. Pulse just a few times in the food processor.
Make a double batch: Use two sheet pans and double the recipe. It’s a wonderful dip to have on hand when hosting a party.

FAQs

Should eggplant be peeled before roasting?

Although eggplant skin can impart a bitter flavor, it is not necessary to peel eggplant before roasting.

How do you prepare eggplant before cooking?

Eggplant preparation depends on the dish you are making it for. In this roasted eggplant dip, all we have to do is cut it into 1-inch cubes and let the oven do the rest of the work for us.

More Delicious Dips and Spreads You Might Like:

If you are like us, a fan of serving dips and spreads while entertaining, you might also enjoy the recipes below:

If you try Ina Garten’s Roasted Eggplant Spread 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.

Ina Garten’s Roasted Eggplant Spread Recipe

Barefoot Contessa’s roasted eggplant spread is an easy appetizer that you can serve with pita bread, crackers, or raw vegetables.

Course Appetizer, Dip

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 222kcal

Author Aysegul Sanford

Ingredients

2 medium-sized eggplants with skin on and cut into small cubes (~1 pound each)
1 red bell pepper seeded and cut into smaller pieces
1 red onion peeled and chopped into big chunks
3 cloves garlic peeled – no need to mince
3 tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon black pepper
Pinch cayenne pepper optional
5 tablespoons lemon juice freshly squeezed
2 tablespoons tahini
3 tablespoons Italian parsley chopped
Pita bread for serving

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the eggplant, bell pepper, onion, and garlic on the baking sheet.
Drizzle it with olive oil and sprinkle it with salt, pepper, and cayenne. Give it a gentle toss.
Roast vegetables for 35-40 minutes, making sure to give it a toss halfway through the baking. Let them cool for 5 minutes.
Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita wedges.

Notes

Yields: This recipe makes about 2 cups of eggplant spread, which is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Nutrition

The post Ina Garten’s Roasted Eggplant Spread appeared first on Foolproof Living.

Grilled Turkey Tenderloin

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

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

Ingredients You’ll Need for Grilling Turkey Loins

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

Marinade ingredients:

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

Turkey tenderloins:

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

Seasoning Options

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

How to Grill Turkey Tenderloin

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

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

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

How to Make Ahead, Store Leftovers, and Reheat?

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

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

What to Serve With Grilled Turkey Breast Tenderloin?

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

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

Expert Tips

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

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

FAQs

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

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

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

What is the ideal turkey tenderloin grill temperature?

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

How long to grill turkey tenderloin?

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

At what temperature is turkey fully cooked?

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

Other Turkey Recipes You Might Also Like

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

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

Grilled Turkey Tenderloin Recipe

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

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 16

Marinading time 1

Total Time 1 26

Servings servings

Calories 240kcal

Author Aysegul Sanford

Equipment

1 Digital Thermometer

Ingredients

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

Instructions

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

Notes

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

Nutrition

The post Grilled Turkey Tenderloin appeared first on Foolproof Living.

Grilled Cornish Hens

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

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

Ingredients You’ll Need for BBQ Cornish Hen Recipe?

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

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

Substitutions

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

How to Spatchcock a Cornish Hen?

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

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

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

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

How to Grill Cornish Hens?

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

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

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

How to Make Ahead and Store It

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

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

What to Serve With Grilled Cornish Hens?

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

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

Expert Tips

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

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

FAQs

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

How long to marinate cornish hens?

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

Should cornish hens be at room temperature before cooking?

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

How long to grill cornish hens?

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

What temperature to grill cornish hens?

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

How many people does one Cornish game hen feed?

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

Other Grilled Chicken Recipes You Might Also Like

Shish Tawook

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

Grilled Cornish Hens Recipe

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

Course Dinner

Cuisine American

Diet Gluten Free, Halal

Prep Time 15

Cook Time 20

Marinading time 30

Total Time 1 5

Servings servings

Calories 584kcal

Author Aysegul Sanford

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

The post Grilled Cornish Hens appeared first on Foolproof Living.

Cherry Tomato Salsa

Aysegul Sanford — Tue, 01 Aug 2023 21:11:43 +0000

Whether you are growing them in your garden or getting them from your local farmer’s market, if you are blessed with an abundance of cherry tomatoes, be sure to also try our Tomato Mozzarella Salad. It is a colorful, crisp, and light dish that uses juicy cherry tomatoes to bring out its garden-fresh taste. Alternatively, you can whip up my Black Eyed Peas Salad for a delicious bean salad that allows the cherry tomatoes to shine.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
Fresh Garlic Cloves
Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa.

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

What if I Want to Roast Tomatoes?

Roasted cherry tomato salsa adds irresistibly smoky, rich undertones to traditional pico de gallo recipes. Below, I’ll show you how to make a delicious roasted salsa that comes together in no time.

Heat the oven: Preheat the oven to 450 degrees F.
Prep the tomatoes: Arrange the cherry tomatoes on a baking sheet, and drizzle them evenly with a tablespoon of olive oil.
Bake the tomatoes: Roast the tomatoes in the preheated oven for 10-12 minutes, flipping them halfway through the cooking process. Cook until the tomatoes slightly burst. For a fire-roasted cherry tomatoes version, turn on the broiler for the last 2-3 minutes of the cooking time.
Cool the tomatoes: Let the roasted tomatoes rest and cool for 15 minutes. Then, transfer them to a cutting board and chop them to your desired size.
Drain the tomatoes: Place the roasted tomatoes in a colander, and set the colander in another bowl. Once the excess liquid drains away, transfer the tomatoes to a medium bowl.
Add the remaining ingredients: Add the chopped onion, jalapeño, cilantro, lime juice, salt, and pepper to the chopped tomatoes. Stir until combined.
Taste and serve: Taste the mixture for seasoning, adding more if preferred, then serve.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

Expert Tips

This salsa recipe with cherry tomatoes is easy for any chef to prepare in a snap. These pro tips will ensure that your sauce comes out effortlessly delectable regardless of your experience level.

Don’t skip on draining: To keep your salsa from becoming too watery, it’s essential to let your chopped tomatoes rest and drain before adding them to your salsa mixture. Also, be sure to add the seasoning and lime (or lemon) juice only after you drain the mixture, which will result in a perfectly seasoned salsa.
Let it rest: While it is an optional step, if you do have the time, I highly recommend making your salsa a few hours in advance and letting it sit in the fridge. The resting time allows the flavors to marinate and develop into a restaurant-quality salsa recipe.
Adjust the texture: Salsas come in dozens of different textures, from chunky to pureed. Because the fineness of your chopping doesn’t affect the overall taste of your condiment, feel free to chop your ingredients according to your preference. I recommend a small chop or a food processor for a saucier texture. For a chunkier salsa, cut your ingredients into larger pieces.
Taste for seasoning: Any salsa—whether it’s a cherry tomato pico de gallo or an heirloom tomato salsa—needs salt to bring out the ingredients’ natural flavors. Don’t skimp on salt and pepper when seasoning your salsa to ensure your recipe is as flavorful, fresh, and complex as possible.

FAQs

Can you make salsa out of cherry tomatoes?

Yes! Cherry tomatoes have a bright, tart flavor that exquisitely balances the flavors of other salsa ingredients. Plus, their size makes them easy to chop to your desired thickness, resulting in a perfectly tailored mixture.

Do you need to peel cherry tomatoes for salsa?

When you use cherry tomatoes for salsa, there’s no need to peel your tomatoes before adding them to your blend. Cherry tomatoes have a thin skin, which won’t affect the overall texture of your condiment once mixed.

Can I freeze cherry tomato salsa?

Though you technically can freeze this salsa recipe, I don’t recommend it. Freezer salsa with cherry tomatoes may become mushy and watery, and it tends to lose its flavor the longer it remains in storage. However, if you freeze your salsa, place it in an airtight container before storage and thaw it in the refrigerator overnight or until it reaches your desired consistency. I also suggest draining out any excess liquid and tasting for seasoning before serving.

Can I use this recipe for cherry tomato salsa for canning

Unfortunately, this salsa recipe won’t work for canning. Canning requires that you boil your ingredients (and jars) before transferring them to mason jars, and this recipe only uses fresh and/or roasted ingredients.

Other Fresh Tomato Recipes You Might Also Like:

If you try this Cherry Tomato Salsa 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.

Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

3 cups cherry tomatoes
½ cup onion roughly chopped
2 cloves garlic roughly chopped
1 jalapeno seeded and roughly chopped
½ cup cilantro chopped
4 tablespoons lime juice
1 teaspoon Kosher salt
¼ teaspoon ground pepper

Instructions

Make it by Hand:

Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
Drizzle it with lime juice and sprinkle with salt and pepper.
Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

The post Cherry Tomato Salsa appeared first on Foolproof Living.

Salmon Coconut Soup

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

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

Ingredients

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

Thai Coconut Broth

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

Salmon Soup

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

Optional Add-Ins

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

How to Make It?

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

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

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

How to Make Ahead, Store & Reheat Leftovers?

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

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

What to Serve it With?

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

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

Expert Tips

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

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

FAQs

What is creamy salmon soup made of?

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

How to cook salmon in coconut milk?

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

What does coconut soup taste like?

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

Other Seafood Recipes You Might Also Like:

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

Salmon Coconut Soup Recipe

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

Course Soup

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Thai Coconut Broth:

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

For the Soup:

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

Garnishes:

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

Instructions

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

Notes

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

Nutrition

The post Salmon Coconut Soup appeared first on Foolproof Living.

Virgin Pina Colada

Aysegul Sanford — Mon, 24 Jul 2023 00:57:04 +0000

If you have ever wondered how to make a virgin pina colada or just need a non-alcoholic drink to sip on to feel like you are on a tropical island, you have come to the right place. This alcohol-free pina colada recipe has the same creamy, beachy vibes as this Pina Colada Smoothie but with a mocktail twist.

And if you are looking for more refreshing non-alcoholic drinks, make sure to check out our Strawberry Basil Limeade, Rosemary Mint Lemonade, Kale Pineapple Smoothie, and Ginger Iced Tea.

Virgin Pina Colada Ingredients

A frozen virgin pina colada recipe only requires a handful of key ingredients. It’s a short list of tropical flavors, including the following ingredients:

Frozen Pineapple: Look for frozen pineapple chunks in the frozen fruit section of your local grocery store. If you cannot find frozen pineapple, flash freeze fresh pineapple. To do so, simply remove the outer skin and core, then cut the pineapple into bite-size pieces. Place on a parchment-lined baking sheet and freeze for 30 minutes – 1 hour. You can also add more ice if frozen pineapple is unavailable.
Coconut Milk: We used full-fat coconut milk to create a healthier (and mildly sweet) version. For a sweeter take, make a virgin pina colada with 3-ingredients by using 1 cup sweetened Coco Lopez Cream of Coconut (affiliate link) and omitting the coconut sugar – add more pineapple juice (or try coconut water) if you find the mixture to be a little too thick.
Pineapple Juice: We think that unsweetened pineapple juice, usually found in a can, gives this Piña Colada mocktail an even more tropical flavor. Add more juice after blending based on your desired consistency. Swap it out for mango juice or orange juice for a different flavor.
Ice Cubes: Ice adds a creamy, slushy, icy texture. You can also use about ½ cup crushed ice, which will blend more evenly.
Coconut Sugar: Coconut sugar keeps it naturally sweetened with no refined sugar. Add more after blending if you would like it on the sweeter side.
Garnish: Stick to the classic fresh pineapple wedge or pineapple slices and maraschino cherry. Or, give it a real warm beach vibe with fresh mint and a mini cocktail umbrella. Maple Whipped Cream or a dollop of Honey Ice Cream takes it that much more over the top.

Optional Add Ins / Variations

Rum: Make a pina colada cocktail by adding a shot of rum per drink (about 4-6 ounces total for this recipe). This could be white rum, coconut, or dark rum.
Extracts: If you would still like to enjoy a pina colada mocktail, but with rum flavor, add 1 – 2 tsp rum extract for extra flavor. A dash of vanilla extract never hurts, either.
Lime Juice: Add a squeeze of fresh lime juice to balance the sweetness of the pineapple and coconut flavor.

How to Make Pina Colada without Alcohol?

Non-alcoholic pina coladas are ready in less than 5 minutes after a quick whiz in the blender. It is so refreshing and creamy, you will never miss the alcohol. Here’s how I like to do it:

Add ingredients to blender: In this order, place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
Blend: Start off on low power, then increase to high power and blend until smooth, about 30 seconds. Taste for sweetness and add more if desired.
Serve: Pour into a chilled cocktail glass. Garnish with pineapple wedges and maraschino cherries.

How to Make Ahead and Store Leftovers

While this homemade non-alcoholic pina colada is best served the moment it is made, there are a few steps you can take to get ahead. You can:

Make Ahead: Prep and measure out all the ingredients in advance. Keep stored in the freezer and fridge, respectively.
Storage: Leftover virgin pina colada mix can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!

Expert Tips

Coconut milk vs coconut cream: This recipe is best made with canned coconut milk rather than coconut cream (which has a higher fat content). To make sure the can of coconut milk is well blended, vigorously shake before opening or blend in a high-speed blender.
Use a hurricane glass: Stick to the curved hurricane glasses for classic pina coladas right at home.
Chill cocktail glasses: Chilled cocktail glasses keep the drink super cold without diluting it with extra ice. Place the glasses in the fridge or freezer for at least 1 hour, or until ready to serve.
Prep the garnishes: Make sure to have pineapple wedges and maraschino cherries at the ready so that your virgin colada cocktail doesn’t have time to melt. And don’t forget the paper umbrella for authentic Caribbean vibes.

FAQs

What’s in a virgin pina colada?

This healthy and mildly sweet pina colada without alcohol is made with frozen pineapple, coconut milk, pineapple juice, ice, and coconut sugar.

Who invented the pina colada?

Deemed the official drink of Puerto Rico, the first accounts of a pina colada came from bartender Ramon “Monchito” Marrero at the Caribe Hilton in 1954 in San Juan, Puerto Rico.

Why is it called virgin pina colada?

Pina Colada is Spanish for ‘strained pineapple’. Virgin pina colada denotes an alcohol-free version, which means the whole family can enjoy this fun drink on a hot summer’s day.

Are virgin pina coladas healthy?

This virgin colada is quite healthy as it contains no refined sugar, no alcohol, and clean, fresh ingredients you can feel good about. As a bonus, it is also vegan and dairy-free.

Other Non-Alcoholic Recipes You Might Also Like:

If you enjoyed this non-alcoholic pina colada recipe, I am pretty sure you will also like a few of our other mocktails. Below are our favorite summer sips that are worth checking out:

If you try this Pina Colada recipe without alcohol, 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.

Virgin Pina Colada Recipe

Here’s a simple Virgin Pina Colada recipe that’s made with healthier ingredients without any refined sugars. With only four simple ingredients, you can make this non- alcoholic and refreshing drink in minutes. It is surely the best mocktail to enjoy on a hot summer day.

Course Non Alcoholic Drink

Cuisine Caribbean

Diet Vegan

Prep Time 5

Total Time 5

Servings serving

Calories 144kcal

Author Aysegul Sanford

Ingredients

2 cups frozen pineapple chunks (8 ounces)
1 can unsweetened coconut milk (13.5 ounces) – Shake well
½ cup unsweetened pineapple juice
1 cup ice
2 tablespoons coconut sugar more if necessary

Garnishes

4 wedges pineapple
4 Maraschino cherries Optional

Instructions

Place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
Blend until smooth. Taste for sweetness and add more if necessary.
If preferred, pour into a glass and garnish with pineapple wedges and Maraschino cherries (if preferred.)

Notes

Yields: This recipe yields ~ 32 ounces of virgin colada. Each serving is about 8 ounces.
Chill your glasses: Place your glasses in the freezer at least 30 minutes before making this drink to ensure that they are super cold.
Storage: Leftovers can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!
Rum: Turn this into a pina colada cocktail by adding a shot of rum per drink (about 4-6 ounces total for this recipe). This could be white rum, coconut, or dark rum.

Nutrition

The post Virgin Pina Colada appeared first on Foolproof Living.

Zucchini Lasagna Rolls

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

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

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

Ingredients You’ll Need to Make Zucchini Rolls

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

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

Optional Add-Ins and Substitutions

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

How to Make Zucchini Lasagna Roll Ups?

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

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

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

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

How to Make Ahead and Store It

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

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

Serving Suggestions

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

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

Expert Tips

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

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

FAQs

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

Do you peel zucchini before slicing?

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

Can you freeze zucchini lasagna rolls?

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

Other Zucchini Recipes You Might Also Like

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

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

Zucchini Lasagna Rolls Recipe

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

Course Lunch, Dinner

Cuisine American/Italian

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 215kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

The post Zucchini Lasagna Rolls appeared first on Foolproof Living.

Vegetarian Zucchini Lasagna

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

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

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

Ingredients

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

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

Optional Add-Ins and Substitutions

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

How to Make Zucchini Lasagna

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

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

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

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

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

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

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

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

Expert Tips

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

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

What to Serve with this Meatless Zucchini Lasagna?

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

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

FAQs

How do you keep zucchini lasagna from getting watery?

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

Can zucchini lasagna be frozen?

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

Other Vegetarian Dishes with Summer Vegetables

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

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

Vegetarian Zucchini Lasagna Recipe

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

Course Main Course

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 30

Resting Time 15

Total Time 1 15

Servings slices

Calories 269kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

The post Vegetarian Zucchini Lasagna appeared first on Foolproof Living.

Grilled Sockeye Salmon

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

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

Ingredients You’ll Need

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

For the fish:

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

For seasoning:

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

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

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

How to Grill Sockeye Salmon on a Gas Grill?

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

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

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

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

How to Store and Reheat?

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

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

What to Serve With Grilled Alaskan Salmon?

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

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

Expert Tips

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

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

FAQs

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

Should you soak salmon before grilling?

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

How long to grill sockeye salmon?

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

Can you eat sockeye salmon skin?

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

Where does sockeye salmon come from?

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

Other Grilled Seafood Recipes You Might Like

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

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

Grilled Sockeye Salmon Recipe

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

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 189kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

The post Grilled Sockeye Salmon appeared first on Foolproof Living.

Sockeye Salmon Recipe

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

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

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

Ingredients You’ll Need

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

For the fish:

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

Seasoning:

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

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

How to Cook Sockeye Salmon in the Oven

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

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

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

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

How to Store Baked Alaskan Salmon?

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

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

What to Serve With Sockeye Salmon Bake?

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

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

Expert Tips

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

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

FAQs

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

What is a sockeye salmon fillet?

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

What is the difference between sockeye salmon and Atlantic salmon?

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

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

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

Where to buy sockeye salmon?

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

How to season sockeye salmon?

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

How long to cook sockeye salmon in the oven?

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

How to know when sockeye salmon is done?

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

Other Fish Recipes You Might Also Like

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

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

Sockeye Salmon Recipe

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

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 275kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

The post Sockeye Salmon Recipe appeared first on Foolproof Living.

Avocado Ice Cream

Aysegul Sanford — Mon, 03 Jul 2023 21:34:53 +0000

You heard that right – vegan avocado ice cream is made with coconut milk and ripe avocados for a homemade treat you can feel good about. Much like my other vegan frozen desserts, including Strawberry Coconut Milk Popsicles and Cashew Ice Cream, this one gets its richness and fatty texture from whole plant foods.

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”.

Optional Add-Ins & Variations

Chocolate: With a little inspiration from Tom Brady and for a chocolate avocado ice cream treat, add 2-3 tablespoons cocoa powder or antioxidant-rich cacao powder. And if you are a fan of chocolate mint ice cream, add a mere ¼ teaspoon of peppermint extract, too.
Keto: To make keto avocado ice cream, omit the banana and maple syrup. Replace the banana with ½ cup heavy cream and sweeten it with ⅓ cup of your favorite keto sweetener (such as allulose).

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:

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

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.
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.
Freeze: Place the avocado ice cream into the freezer for at least 4 hours before serving.
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.

Expert Tips

Blend coconut milk well: Whether you shake the can vigorously or blend the coconut milk in a blender, make sure the coconut milk is a smooth consistency before pureeing.
Process well: Be sure to use a high-powered food processor or high-speed blender, such as a Vitamix, to achieve optimal texture.
Ripeness is key: Since avocados are the main ingredient in this recipe, it’s important that the avocados are at the right degree of ripeness. Brown or mushy avocados will result in a bitter flavor. The same is true for the banana.
Add lime zest at the end: A few specks of lime zest running throughout the ice cream add visual appeal and pops of citrus flavor. And adding it at the end prevents it from disappearing into the ice cream.
Churn, if desired: While we did not find it necessary to churn the avocado ice cream in an ice cream maker, you can certainly do so following the manufacturer’s instructions. It takes about 15-20 minutes for it to fully freeze in my ice cream maker (affiliate link.)
Allow to thaw for 15 minutes before serving: Because this ice cream with avocado has a ton of healthy fats and lower water content when compared to dairy-based ice cream, it takes longer to reach a softer consistency. Allow to sit at room temperature for 10-15 minutes, or until it is scoopable.
Fun fact: Did you know that avocado ice cream is Tom Brady’s favorite ice cream?

FAQs

What is avocado ice cream made of?

Avocado ice cream is made with ripe avocados, coconut milk, banana, and maple syrup, along with lime juice and lime zest for a tropical feel.

What does avocado ice cream taste like?

Avocado ice cream tastes like avocados, with its earthy, mild, almost fruity flavor coming through with each bite. It is pleasant, delightful, and refreshing, with a creamy and rich texture.

Other Ice Cream Recipes You Might Like:

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.

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

Cooling Time 4

Total Time 4 20

Servings servings

Calories 527kcal

Author Aysegul Sanford

Equipment

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

The post Avocado Ice Cream appeared first on Foolproof Living.

Honey Ice Cream

Aysegul Sanford — Sat, 01 Jul 2023 21:20:21 +0000

If you have never made homemade ice cream with honey before, consider this a sign. Making ice cream at home is not only easy to make, but it also gives you complete control over the ingredients used. This simple vanilla ice cream recipe is made with just a few basic ingredients you probably already have on hand. The best part, you ask? You can use it as a base for (pretty much) any ice cream flavor you like.

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:

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.
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.

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.
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.

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.
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.

Expert Tips

Simmer instead of boiling: Do not bring the cream and honey mixture to a boil. Boiling honey changes its color, texture, and nutrient value. Bringing the mixture to too high of a temperature could also scald the milk as well as break the egg yolk emulsion.
Use good quality ingredients: Good quality ingredients will always yield a more flavorful ice cream. Use your favorite brands of cream, honey, and vanilla, and pay a little extra for organic, if possible.
When tempering eggs, be patient: If this is your first time tempering eggs, be patient and confident. It’s always best to work slower rather than faster to avoid scrambling the eggs.
Use a wooden spoon: A wooden spoon helps to get into the crevices of your saucepan. This is important because we don’t want the milk to scald at the bottom.
Look for ‘nape’: This is a French term that means the ice cream base is ready when it is thick enough to coat the back of a wooden spoon. You can also use a digital thermometer to check doneness. The egg mixture should reach 180 degrees Fahrenheit before getting it off the heat.
Strain, if needed: We tested this recipe several times and did not need to strain. However, a few clumps are possible. If that happens to you, straining the mixture through a fine mesh strainer helps to catch any unwanted egg chunks that may have developed during the tempering of the eggs.
Make sure it is completely cool before churning. The ice cream base must be chilled before churning to ensure the proper functioning of your ice cream maker. Chill in the fridge for at least 3 hours or up to overnight.
Allow to freeze until firm. While the ice cream can be enjoyed straight from the ice cream machine for more of a soft-serve texture, I find it’s best to freeze for at least 2 hours before enjoying it.
Cover the “skin”: For extra precaution, place a piece of stretch film directly over the surface of the ice cream before freezing. This can help to prevent a skin from forming.
Store properly. Store the honey vanilla ice cream in a freezer-safe airtight container or your favorite ice cream tub (affiliate link) to prevent freezer burn. This will allow the ice cream to last a week, if not longer.

FAQs

Is honey a good sweetener for ice cream?

Yes, honey is a delicious natural sweetener for ice cream that adds sweet, floral notes. Go for orange blossom or clover honey for the best flavor.

What is the secret to creamy ice cream?

Heavy cream and full-fat milk will produce the creamiest, dreamiest ice cream. Don’t skip on the fat for this recipe.

Other Honey-Sweetened Recipes You Might Also Like:

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.

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

Cook Time 10

Resting 10

Total Time 10 20

Servings servings

Calories 549kcal

Author Aysegul Sanford

Equipment

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

The post Honey Ice Cream appeared first on Foolproof Living.

Honey Chocolate Ice Cream

Aysegul Sanford — Sat, 01 Jul 2023 21:16:41 +0000

As with most of my easy chocolate recipes, this chocolate honey ice cream has no high fructose corn syrup and no refined sugar. It is sweetened with only the natural goodness of honey.

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:

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.
Whisk egg yolks: While the cream mixture is coming up to a simmer, whisk the egg yolks in a medium bowl.
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.
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.

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.
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.
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.

Expert Tips

Do not let it boil: We want the custard to simmer rather than boil as too high of a temperature could also scald the milk as well as break the egg yolk emulsion. Boiling honey also changes its color, texture, and nutrient value.
Opt for organic, if possible: Use your favorite brands of cream, honey, and vanilla, and pay a little extra for organic, if within your budget.
Patience is key: Be patient and confident when tempering the egg yolks. Work slower rather than faster, especially if this is your first time doing so.
Stir with a wooden spoon: Use a wooden spoon when stirring the chocolate custard, as it is easier to get into the nooks and crannies of your saucepan.
Do as the French do: A key detail to look out for is nape, a fancy French term that basically means the ice cream base is ready when it is thick enough to coat the back of a wooden spoon. For a foolproof method, this would be 180 degrees F on an instant-read thermometer (affiliate link.)
Use a fine mesh strainer for extra insurance: 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.
Chill before churning: It’s important for the chocolate ice cream base to be completely chilled before churning to ensure the proper functioning of the ice cream machine.
Freeze until firm: Freezing the ice cream for at least 3 hours (or preferably overnight) before enjoying makes it more like that Haagen Daz texture we all love. While it is tempting to eat it right away, letting it freeze fully is ideal for the best chocolate ice cream.

FAQs

Do honey and chocolate go together?

Yes, the floral notes of honey really complement the deep, dark, earthy flavors of cocoa.

How do I substitute honey for sugar in ice cream?

While the substitution will depend on your specific recipe, I use ½ cup of honey for every 3 cups of total liquid (in this case, whole milk and heavy cream.) However, please keep in mind that when working with honey, boiling it should be avoided as heating honey at high temperatures can change the composition of nutrients and can deteriorate its quality.

Other Ice Cream Recipes You Might Also Like:

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.

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

Cook Time 20

Cooling Time 8

Total Time 8 30

Servings servings

Calories 577kcal

Author Aysegul Sanford

Equipment

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

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

Mediterranean Seasoning

Aysegul Sanford — Wed, 28 Jun 2023 15:00:37 +0000

There are countless reasons to prepare this Mediterranean spice blend. Not only are homemade spice mixes fast and flavorful, but they’re also an easy way to save money on your spice cabinet. With just a handful of fresh, natural ingredients, you can make dozens of spice combinations guaranteed to be free of fillers and preservatives. Plus, you can tailor your recipe perfectly to your preferences by adjusting the spice levels or modifying how much salt you include.

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.

Optional Additions:

Kosher salt: Add ½ teaspoon salt to your mixing bowl for extra savory spice. Or, add it separately to your recipe while cooking to ensure it doesn’t come out too salty.
Ground cumin: Cumin is the key to giving Mediterranean cuisine its hearty, earthy taste—especially when making meat dishes and kabobs. Depending on your recipe, you can add ground cumin directly into your spice or separately. If you are a spice nerd like me, you can also purchase cumin seeds and grind them in your own spice grinder for an even fresh flavor.
Ground cinnamon: Want to add a little warmth to your Mediterranean spices? Just ¼ teaspoon of ground cinnamon will add a woody richness to your blend, making it the perfect addition to meat recipes.
Dried mint: Mint is a wonderful addition to this recipe, as it naturally sharpens the unique flavors of the other herbs. However, remember that dried mint is a potent herb, and a little bit can go a long way in this spice blend.

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.

Expert Tips

Making your own savory blend of herbs and spices is a great way to add bright, fresh flavor to your menu. With these tips for making Mediterranean spice, you’ll never eat bland food again.

Use new herbs and spices: The trick to getting your spice mixture as herbaceous and flavorful as possible is using fresh ingredients. You can make your own dried herbs for extra freshness, but ensure they dry thoroughly before adding them to your mixture.
Make it your own: My favorite part about making my own spice blends is how easy they are to customize. Feel free to adjust the spices in this recipe to match your taste. Or, if you don’t like any of the ingredients, you can omit them entirely or use a bit more of something else. For example, if you’re not a fan of dill, you can leave it out and add more thyme. For a spicier mix, you can add red pepper (aka chili pepper flakes), or you could include Spanish paprika for a slightly smokier taste.
Give it a good shake: Shake your spices’ storage container before incorporating the blend into your cooking. Because some ingredients tend to shift to the bottom during storage, shaking your mixture will ensure an even distribution of flavors.
Start with a small amount: When adding this seasoning to your cooking, I recommend beginning with a small amount and adding more after tasting. Remember, you can always add more spice but you can’t take it out.
Customize your salt levels: When you buy spice blends at the store, you never know how much salt is inside. That’s why I prefer to make my own seasoning mixtures. For this recipe, you can either add the salt directly into the blend or omit it and add salt to your recipe as needed.

FAQs

What is Mediterranean seasoning?

Mediterranean spices generally include a signature blend of ingredients, such as basil, oregano, rosemary, garlic, and onion powder. However, other versions—often resultant of regional differences in the Mediterranean area—include flavor-enhancing additions, such as parsley, thyme, and dill. These different combinations give this classic mixture such versatility in Mediterranean cooking.

Is Greek seasoning the same as the Mediterranean?

Because these two variations often include the same spices used in Mediterranean cooking, there is a significant flavor overlap between them. However, Greek seasonings tend to have earthier overtones due to the inclusion of marjoram. Still, because of their similar flavor profiles and regional variations, you can use this Mediterranean spice mix instead of Greek seasoning in your recipes.

What can I use in place of Mediterranean seasoning?

Several options exist if you need a replacement for these Mediterranean food spices. Herbs de Provence is a common seasoning blend from France with a slightly more fragrant, herbaceous flavor. You can also use Italian seasoning due to its earthy, somewhat sweet overtones. However, remember that these seasoning blends have slightly different flavor profiles and may affect the outcome of your recipe.

Is Mediterranean food spicy?

Generally speaking, Mediterranean dishes are not spicy. However, chefs may add spice to their recipes to increase heat levels and accommodate personal preference.

Other Homemade Seasoning You Might Also Like:

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.

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

Cook Time 0

Total Time 5

Servings 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

The post Mediterranean Seasoning appeared first on Foolproof Living.

Breakfast Fruit Salad

Aysegul Sanford — Wed, 21 Jun 2023 15:29:16 +0000

This recipe is one of the most versatile of all the breakfast fruit ideas. Serve it by itself for a healthy, light breakfast, or serve it with my Fruit Yogurt Dip on the side for a tantalizingly creamy dish perfect for a beautiful brunch spread. You can even use your fruit mix to top off or incorporate it into your morning oatmeal (hello, Yogurt Overnight Oats)for a satisfying morning meal.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

Pineapple: Pick out a ripe pineapple that is juicy and sweet.
Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
Oranges
Kiwis
Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
Vanilla extract
Ground cinnamon
Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Optional Add-Ins

Fresh mint: Amongst all fresh herbs, I think mint is the most flavorful addition to a fruit salad. Adding a few fresh leaves will enliven every bite of your breakfast fruit recipes while adding a garden-green color.
Shredded coconut flakes: I love using unsweetened coconut flakes as a healthy, no added sugar topping for this sweet spread. Not only do their sweet, nutty flavors complement this simple mix, but they also add an irresistibly crunchy texture.
Spices: To add a warm, gourmet spice to your fruit bowl recipe, you can substitute a sprinkle of cardamom, nutmeg, or poppy seeds in place of cinnamon.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal.

Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas.
With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

Expert Tips

It doesn’t matter whether you’re serving this fruit salad for lunch or want to make a kid-friendly fruit salad your children will love. The below tips will ensure your salad is as fresh and flavorful on your first try.

Choose fresh fruits: The key to any good fruit breakfast is selecting high-quality fruits. Ensure your produce isn’t bruised or moldy, and try to choose adequately ripe fruit. However, avoid overly ripe fruit, as these ingredients likely won’t hold their shape and become mushy in your salad mixture.
Visual interest: To make the best fruit salad for a special event, I recommend using fruits in a variety of colors—red, yellow, green, and beyond! This way, it will look appetizing and add a nice pop of color to your tablescape.
Proper cutting: I recommend cutting your fruit into equal bite-sized pieces to ensure your salad is easy to eat. If you’re serving this recipe as a breakfast fruit plate, you can slice your larger fruits, arrange them on a plate, fill the empty spaces with strawberries, and top the spread with blueberries.
Wash and dry your fruit properly: It’s essential to ensure your fruit is clean and safe to eat before incorporating it into your homemade fruit salad. However, remember that some fruits bruise easily, and washing berries requires particular gentleness. Be sure to be equal parts thorough and light when washing your produce.
Do not skip on the lime juice or lime zest: Because of its preservational properties, a little lime or lemon juice is a great way to prevent your fruit from browning. Plus, this addition enhances the taste of the salad by balancing its sweet flavors with an irresistible tanginess.
Adding banana: Some people think banana has no place as seasonal fruit for summer. However, they add a creamy, mild taste to any fresh fruit salad, and they pack tons of Vitamin C and potassium to fuel you through your day. Still, you can easily omit it if you are not a fan.
Dress it right before serving: I recommend dressing the salad right before serving. If you drizzle on the dressing too far in advance, your salad may become overly juicy and soggy.
Make it kid-friendly: The below recipe as written, is a great fruit salad for kids due to its bright color, nutritious ingredients, and sweet taste. However, depending on your kids’ age, you may want to cut your fruit into smaller or bite-sized pieces.

FAQs

Is it okay to eat a fruit salad for breakfast?

Yes! Fruit salad makes one of the healthiest options for a quick morning meal due to its high vitamin and mineral content. Plus, depending on which fruits you add, you can kick-start your day with other nutrients, such as potassium, that may help maintain healthy blood pressure, reduce your risk of diabetes, and promote immunity. With that being said, it is important to consume fruit in moderation.

Is fruit salad a healthy snack?

Definitely! Doctors recommend that people eat at least 400 grams of fruit per day (or five servings of 80 grams), so eating fruit salad as a snack will help you reach your dietary goals while reducing your risk of disease, aiding weight loss, and enhancing your body’s store of essential nutrients. However, it is always best to consult your doctor and get the best advice for your dietary requirements.

Should I peel fruits when making fruit salads?

Peeling your fruit is a personal choice for this breakfast fruit bowl recipe. However, I recommend peeling off any skins that are hard to digest, such as orange, kiwi, and banana peels.

Can I use frozen fruit?

Yes, but ensure your fruits are fully thawed (room temperature is best) before adding them to your mixture.

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
Can’t get enough? Check out all our fruity desserts.

If you try this Breakfast Fruit 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.

Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

2 cups pineapple peeled, cored, and cut into 1-inch pieces
1 cup grapes rinsed and halved
1 cup strawberries rinsed, hulled, and quartered
1 cup blueberries rinsed
1 cup blackberries rinsed
1 orange peeled and cut into 1-inch pieces
2 Kiwis peeled and cut into 1-inch pieces
1 banana peeled and sliced – optional

For The Salad Dressing

¼ cup orange juice freshly squeezed
1 teaspoon orange zest
2 teaspoons lime zest
4 tablespoons lime juice from approximately 2 limes
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Handful of fresh mint leaves chopped – Optional

Instructions

Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
Drizzle the fruit salad with the dressing and gently toss to combine.
If using, garnish with fresh mint leaves and serve.

Notes

Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

The post Breakfast Fruit Salad appeared first on Foolproof Living.

Red Skin Potato Salad

Aysegul Sanford — Tue, 20 Jun 2023 16:27:30 +0000

After you make this classic red potato salad recipe, you won’t be able to resist making dozens of other crowd-pleasing sides. Whip up a Deviled Egg Potato Salad for a healthy alternative to traditional deviled egg dishes, or prepare a Caper Potato Salad for a gourmet version of this iconic dish. Want to complete your dinner spread? Any of my Summer Salads will enliven your table with crisp, colorful, and garden-fresh flavors.

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.

Substitutions and Variations

Potatoes: If you prefer not to use red-skin potatoes, you can use red new potatoes or baby red potatoes. If you use baby red potatoes, be sure that they are of equal size before boiling. You could also use other waxy potatoes that will hold their shape during cooking, such as Yukon Gold or Yellow Finn. Though keep in my that other potatoes, like russet potatoes, will fall apart while boiling.
Greek yogurt: For a lighter, tangier version of this potato salad, use ½ cup of Greek yogurt and ½ cup of mayonnaise to make the creamy dressing.
Sour cream: Mix ½ cup of mayonnaise with ½ cup of sour cream to make a classic Southern red potato salad. This red skin sour cream potato salad will have a slightly brighter, tarter flavor.
Fresh herbs: Don’t want to make red potato salad with dill? You can omit this ingredient or substitute it with other fresh herbs, such as fresh parsley or chives.
Vinegar or lemon juice: If you don’t have any apple cider vinegar in your pantry, you can make a red potato vinegar salad with red wine vinegar or white wine vinegar. You may also use fresh lemon juice to make this recipe without vinegar.
Red onion: To make this dish milder, substitute the scallions with Pickled Red Onions for a tangier taste or Roasted Red Onions for a more caramelized flavor.
Sweet relish or sweet pickles: You can make your red bliss potato salad less briny by swapping the dill pickles for a sweeter alternative, like sweet relish, dill pickle relish, or sweet pickles. Or you can also use briney black or green olives.
Garlic: Recipes for old-fashioned red-skin potato salad generally include one teaspoon of garlic powder for bolder undertones. However, you could also make this version with one fresh garlic clove.

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.

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.

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.
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.
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.
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.

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.
Add the dressing: Drizzle the potato mixture with dressing and toss it gently so that it coats all ingredients equally.
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.

Expert Tips

There’s no secret to making a deliciously savory and tender bacon red potato salad. Everyone can whip up this fan-favorite side using my beginner-friendly cooking suggestions.

Cooking potatoes: The trick to making the best red potato salad recipe ever is correctly cooking the potatoes. Begin by filling your pan with cold water and letting your potatoes heat up in the pot. Doing so allows the potatoes to cook in gentle heat resulting in more evenly cooked creamy potatoes. Additionally, this soaking process will reduce boiling time and ensure your potatoes have a tender texture.
Dress properly: I recommend letting your potatoes reach a lukewarm temperature before adding the additional ingredients. If your potatoes are too hot, they will absorb the added liquid, which may result in a mushy potato salad. However, the temperature at which you add your ingredients is entirely up to your preference.
Presentation tips: One of the biggest complaints about potato salad is that it looks bland. My solution is to reserve some of the ingredients used in the recipe and sprinkle them on top when mixed with the dressing. A redskin potato salad topped off with bacon bits, fresh herbs, and bright veggies is a treat for the eye.
Let it rest: While optional, I recommend letting your potato salad rest for 30 minutes to an hour before serving. This resting time will allow your ingredients to mix their flavors thoroughly so that every bite tastes perfectly balanced.
Eggs: When you make this red potato salad with eggs, it’s up to you how you prefer to mix them. I like adding the eggs as a topping to keep them from getting buried in the mix. However, you could also add them along with your other dressing ingredients so that they appear evenly throughout the potato salad.
Serve warm, at room temperature, or cold: As it is with most potato salads, this red potato and egg salad can be served lukewarm, at room temperature, or cold. However, if you are serving it as a part of your summer barbecue menu on a hot day, it is advised to place it above a bowl filled with icy water to maintain its coolness.

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.

Can you make potato salad with red potatoes?

Yes! Not only can you make potato salad with red potatoes, but I also highly recommend it. Red potatoes hold their shape better than other potatoes during the boiling process, and they bring a sweet, buttery flavor to your potato salad.

How long to boil red potatoes for potato salad?

The time it takes to cook red potatoes may vary depending on their sizes. However, after cutting them into one-inch cubes and letting your water boil, your potatoes should only need to cook for 7-8 minutes until they are fork-tender. Keep in mind that there is a direct correlation between the size of your potato cubes and cooking time. To check for doneness, insert a knife into the center of a potato piece. If it enters and exits easily, your potatoes are ready.

Do I need to peel the skin of red potatoes when making potato salad?

Not at all! I prefer to leave the skin on when I make this red potato salad recipe with bacon. Not only does this add color to the potato salad, but it also ensures you keep the nutrients present in the red potato skin. However, you can peel your potatoes first if you’d prefer not to include the skin.

Are red or white potatoes better for potato salad?

Whether you use red or white potatoes in your potato salad is up to personal preference. I love making this recipe with red potatoes because of their rich, sweet flavor. However, you can use any potato you prefer as long as they are waxy potatoes that can hold their shape during the boiling process, such as Yukon Gold potatoes.

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:

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.

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

Cook Time 20

Resting time (optional) 30

Total Time 1

Servings 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

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

Ina Garten’s Roasted Shrimp Salad

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

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

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

Ingredients

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

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

Optional Add-Ins and Variations

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

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

How to Make Barefoot Contessa’s Shrimp Salad?

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

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.

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

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

How to Make Ahead and Store

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

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

What to Serve With This Recipe?

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

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

Expert Tips

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

Other Shrimp Salad Recipes You Might Also Like:

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

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

Ina Garten’s Roasted Shrimp Salad Recipe

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

Course Lunch, Seafood Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Resting time 30

Total Time 48

Servings servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

For The Roasted Shrimp:

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

For The Dressing:

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

Instructions

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

Notes

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

Nutrition

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

Blackened Mahi Mahi

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

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

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

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

Ingredients You’ll Need

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

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

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

How to Make Blackened Mahi Mahi?

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

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

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

How to Grill Blackened Dolphin Fish?

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

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

How to Store and Reheat?

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

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

What to Serve with this Recipe?

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

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

Expert Tips

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

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

FAQs

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

What is meant by blackened fish?

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

How to blacken mahi mahi in the oven?

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

What does blackened mahi taste like?

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

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

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

Is blackened fish spicy?

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

Other Fish Recipes You Might Also Like

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

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

Blackened Mahi Mahi Recipe

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

Course Dinner, Weeknight Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

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

Blackened seasoning:

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

Optional:

¼ teaspoon Cayenne pepper (optional)
Lemon or lime wedges

Instructions

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

Notes

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

Nutrition

The post Blackened Mahi Mahi appeared first on Foolproof Living.

Homemade Blackening Seasoning

Aysegul Sanford — Sat, 10 Jun 2023 17:52:44 +0000

Better than the cult favorite Zatarain’s blackened seasoning recipe, this five-minute rub builds upon cajun spice for an incredible flavor—something I always keep handy in my spice cabinet. Not only does it add an irresistible kick to dozens of foods, but it’s also the key ingredient of my Blackened Cod and Blackened Mahi Mahi recipe. Use this savory blackening rub for all of your proteins, veggies, grains, and more, and you’ll never be at a loss for simple and flavorful weeknight meals again.

What Does Blackening Mean, and How to Blacken Foods?

“Blackening” is a process in which you pat dry your main ingredient (primarily meat and fish), brush it with melted butter or olive oil, then dredge it through a combination of spices—usually a traditional blackened seasoning blend. Then, cook the meat in a scorching cast-iron skillet until it forms a charred, spice-infused exterior.

Popularized by Paul Prudhomme, this technique of cooking and the seasoning mix is usually used when cooking seafood and chicken dishes, but you can also use a blackening rub on other meats—such as steak and pork—veggies, soups, grains, and even pasta.

What is Blackened Seasoning?

Blackened seasoning, also referred to as “Blackening Seasoning”, is a traditional Louisiana spice blend that creates a crisp, blackened exterior when added to meat, poultry, or seafood and cooked in a hot cast iron skillet.

Popular in Cajun cooking, this iconic spice mixture often includes paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, black pepper, and salt.

What is in Blackened Seasoning?

You only need a handful of pantry-ready ingredients to make this iconic Louisianian spice mix:

Paprika: Smoked paprika is ideal for giving this Cajun blackened seasoning its signature smoky flavor. However, regular paprika will also work.
Onion powder
Garlic powder
Dried oregano
Dried thyme
Ground black pepper
Kosher salt: Salt is the key ingredient to livening up the other spices’ unique flavors. However, if you’re watching your sodium intake or simply want to limit how much salt you use, you can easily make a salt-free blackened seasoning by omitting the salt.
Cayenne pepper: Though cayenne pepper is optional, it’s a great addition if you want to give your rub a spicy kick. Feel free to heat level according to your taste buds.
Other optional additions: While these are the basic blackened spice mix ingredients, you can also add other spices for more complex flavor profiles. Some of my favorites include ground cumin, white pepper, and dried basil—though there are countless others to try.

How to Make It?

Making blackening seasoning is an easy way to infuse your kitchen with bold, aromatic flavors. With a total time of five minutes, making this recipe is as easy as it gets.

Mix the spices: Place all the blackened seasoning ingredients in a small bowl. Stir them together until they blend evenly.
Store: Transfer the mixture into an airtight container with a tight-fitting lid—such as a mason jar and store it in a cool, dry space. Your blackened seasoning will stay fresh for up to a year.

How to Use Blackened Seasoning?

You’ll add countless mouthwatering dishes to your recipe book when you make your own blackened seasoning. Prepare to cook like a master Lousianian chef with these tasty menu ideas.

Meat: The traditional way to enjoy this blackening spice blend is by using it to create a flavorful crust on meats. I love dredging my favorite meats (i.e., shrimp and salmon) through this homemade seasoning, making the perfect blackening recipe for fish, chicken, seafood, and steak. I even use this seasoning as the flavor base of my Blackened Mahi Mahi recipe.
Vegetables: This blackening spice recipe is essential when adding a savory, piquant flavor to grilled or roasted vegetables. Sprinkle it on veggies like corn, zucchini, potatoes, and eggplant for a simple veggie dish.
Pasta, rice, and grains: One of the best ways to use this versatile seasoning is in your favorite grain recipes. Add this secret ingredient to creamy pasta sauces, or sprinkle it in a bowl of plain rice to give it a kick of New Orleans flavor.
Nuts and popcorn: Transform your everyday snacks into five-star fare by adding a dash of this robust seasoning. I love sprinkling this DIY blackened seasoning over a bowl of nuts or popcorn, giving each bite an out-of-this-world taste.
Soups and stews: Just like Italian seasoning, this easy blackened seasoning recipe is just what you need to take your soup-making to the next level. With just a few simple ingredients, every tablespoon will burst with delicious, bold flavors.

Expert Tips

There’s no guesswork when making this easy blackening seasoning recipe. These pro tips will make your kitchen smell like a gourmet market any day of the week.

Fresh spices: The best blackened seasoning begins with fresh spices. Not only do quality spices have a more potent flavor, but they’ll also keep your seasoning fresher for longer. Be sure to check the expiration date of all your ingredients before adding them to your mixture, and use new ingredients whenever possible.
Sealed storage: Tightly seal your blackened seasoning in an airtight container to keep it fresh during storage. I also recommend placing your sealed seasoning in a cool, dark place to keep the flavors from drying out.
Mix well: To give every teaspoon of this blackening spice mix a well-balanced taste, evenly blend the spices. Each spoonful should have an equal amount of every ingredient.
Make it your own: The best part about the ingredients in blackened seasoning is how easy they are to adjust. Feel free to experiment with each spice’s proportions to satisfy your own preferences. For example, you could give your rub more heat by increasing the amount of cayenne pepper. Or, add more paprika for a smokier, deeper taste.
Adjust salt: If you’d prefer a low-sodium blackening seasoning, add less salt to your mixture or omit it altogether.
Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your spices to smoke, resulting in coughing or irritation if inhaled directly. To avoid this from happening, I recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

FAQs

Still have questions about this homemade blackened seasoning? Don’t worry! This simple guide covers everything from cajun seasoning vs. blackened seasoning to how to adjust spice levels.

Is blackening seasoning spicy?

It can be! This spice rub’s heat comes primarily from its cayenne pepper, so you can adjust how much you use to reach your desired spice level.

What does blackened seasoning taste like?

Blackened rub tastes very similar to cajun and creole seasonings, with a spicy, smoky, and savory flavor.

What’s the difference between blackening seasoning, cajun seasoning, and creole spice?

Though similar, slight variations exist between blackened, cajun, and creole seasoning. Cajun seasoning tends to be spicier, with a higher proportion of cayenne pepper, and people often add it to traditional Cajun cuisine dishes, such as gumbo and jambalaya. Meanwhile, creole spice uses more herbs—like celery seed and dried basil—to make milder, more refined creole dishes.

What is a good blackened seasoning substitute?

If you need a substitute for blackened seasoning, don’t worry! There are dozens of similar recipes to try. Cajun and creole seasonings use a similar base, producing comparable flavor profiles. Old Bay seasoning also has a similar taste but tends to be saltier. If you don’t have any pre-made spice mixes, you could make a stripped-down version of this recipe with a chili, onion, and garlic powder blend. You could also use homemade taco seasoning—usually a chili powder and cumin mix—for an earthier, more citrusy version. If you don’t mind a sweeter, tangier alternative, you could also use a Canadian classic made with brown sugar and dry mustard: Traeger Blackened Saskatchewan Rub.

If you try this Blackening 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.

Blackened Seasoning Recipe

Learn how to make your own blackened seasoning and use it to blacken fish, chicken, steak, and vegetables. This unique seasoning mix is an inexpensive and easy way to add spicy, smokey, and earthy flavors to all your favorite dishes.

Course Condiment

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 13kcal

Author Aysegul Sanford

Ingredients

2 teaspoons smoked paprika
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground black pepper
½ teaspoon Kosher salt

Optional:

½ teaspoon cayenne pepper

Instructions

Mix all the ingredients in a small bowl and stir to ensure that they are evenly blended.
Store in a jar with a tight-fitting lid (such as a mason or a small glass jar) for up to a year.

Notes

Yields: This recipe makes ¼ cup of blackened seasoning. It can be multiplied as needed.
Make it your own: Feel free to adjust the amount used according to your taste buds. This also applies to the amount of salt used. If you prefer to salt your food separately, we recommend omitting salt.
Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your seasoning mix to smoke, resulting in coughing or irritation if inhaled directly. To avoid discomfort, we recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

Nutrition

The post Homemade Blackening Seasoning appeared first on Foolproof Living.

Mango Pineapple Salsa

Aysegul Sanford — Sat, 10 Jun 2023 17:49:18 +0000

Preparing mango salsa with pineapple is one of my favorite ways to make a fruity, fresh, and zesty condiment that pairs with dozens of dishes. Like my Peach Salsa and Cherry Tomato Salsa, this recipe is delicious as an appetizer, a topping for fish-based mains, or even a side for hearty meats. This dish will be your new summer staple, no matter how you serve it.

Ingredients

This recipe for mango pineapple salsa uses a handful of fresh, healthy ingredients to get its signature fruity taste:

Pineapple: Pineapple is essential to give this recipe its sweet, tropical overtones. I recommend using fresh pineapple for the freshest, healthiest taste. You can even add grilled pineapple for extra smoky, caramelized flavors. Canned pineapple will work in a pinch if you don’t have fresh alternatives, but be aware of their added sugar.
Mango: Fresh, sweet mangos are the best pick for this fresh pineapple mango salsa. Frozen mango will also work, but thaw it completely before adding it to your recipe.
Red onion: Red onion gives this simple salsa a sharp, bold flavor kick. You can also use Mexican Pickled Onions for a tangier, zestier take.
Jalapeño pepper: A bit of pepper is the key to giving this mango pineapple jalapeno salsa its classic balance of sweet and spicy flavors. I recommend using seeded jalapeno peppers to give this recipe a little heat, but you can also remove the seeds if you like.
Fresh cilantro
Fresh Lime juice: I recommend using freshly squeezed lime juice for this easy salsa dish. However, you can also use lime juice from a bottle if you don’t have any fresh limes on hand.
Salt

Substitutions and Optional Add-Ins

Green onions: Want to make this tangy salsa a little milder? Use a bit of finely chopped green onions instead of red onions. This easy ingredient substitution is both delicious and colorful.
Mint: If you’re not a fan of cilantro, fresh mint makes an excellent substitution, giving this recipe a bright, herby flavor.
Avocado: Adding a few chunks of ripe avocado is the best way to add a mild, creamy taste to this fruit salsa.
Cherry tomatoes: Transform this simple recipe into pineapple mango pico de gallo by adding a cup of finely chopped cherry tomatoes. This addition will add sharp juiciness to each bite—perfect for tacos!
Habanero: To increase the heat level of this recipe, add a little bit of finely chopped habanero peppers. These tiny veggies will give your salsa a bold kick, perfect for spice lovers.

How to Make Mango Pineapple Salsa

Even beginner chefs can prepare pineapple mango jalapeno salsa in a snap! With just four steps and a handful of ingredients, your table will overflow with sweet, zesty, and salty flavors.

Add the ingredients: Add the chopped pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt to a large mixing bowl.
Mix: Stir until you thoroughly combine the ingredients.
Let it rest: Cover the mixed salsa with plastic wrap and refrigerate for 30 minutes to two hours to combine the flavors.
Serve: Serve the mango pineapple salsa as a condiment or with a bowl of tortilla chips.

How to Make and Ahead and Store?

This fresh fruit salsa is a great recipe for make-ahead meal plans during the summer months.

Make ahead: You can make this easy salsa recipe up to 24 hours in advance. Simply store it in an airtight container in the fridge until ready to serve.
Store: Transfer your leftover salsa to an airtight container and place it in the refrigerator for up to 2-3 days. When ready to serve, give it a good stir, taste for seasoning, and add more if necessary, as fruit salsa tends to lose its saltiness during storage. This step will ensure your recipe’s flavors are still bold and evenly mixed.

What to Serve with Mango Pineapple Salsa?

It doesn’t matter whether you’re preparing a light Thai lunch or pork chops on the grill. With this delectable collection, you’ll never wonder what to serve with pineapple salsa again.

Appetizer with chips: One of the easiest, tastiest ways to serve this simple salsa recipe is as an appetizer or a snack with your favorite tortilla chips. Served alongside my Super Easy Guacamole and Corn Salsa, this crowd-pleaser will complete your menu of game-day recipes.
On grilled or roasted fish: This mango pineapple salsa for fish is a refreshing, bright combination that will make you feel like you’re at a seaside restaurant. Serve this luscious condiment on top of Cajun Mahi Mahi (as pictured above), Grilled Mahi Mahi or Breaded Fish, and it’ll disappear in minutes.
Over chicken: No one can resist the tender, sweet combination of grilled chicken with pineapple salsa. Serve your salsa with grilled or roasted chicken using my succulent recipe for Chicken Breast for an elegant pairing perfect for special occasions and weeknight dinners.
Tacos: Take your taco game to the next level by topping your spread with this fruity, Instagram-ready condiment. I recommend serving your salsa with fish tacos—especially shrimp tacos!—to bring out your meat’s fresh, tropical flavors.
Rice bowls: Adding a few spoonfuls of this pineapple and mango salsa to your favorite rice bowls is an easy way to add a pop of color and sweetness to them. This simple condiment adds a rich, refreshing taste to dishes like a salmon rice bowl and fish taco rice bowl.
Pork chops: Few combinations are as sumptuous, sophisticated, or tasty as serving mango pineapple salsa with sweet-and-savory pork. You can even add a touch of classic outdoor smokiness to your plate by preparing grilled pork chops for the table.
Thai recipes: Nothing balances Thai recipes’ savory, spicy, and sweet flavors better than a fruity salsa. Top your favorite dishes, like my Thai Steak Noodle Salad, with this 20-minute condiment, and prepare yourself for a host of compliments to the chef.

Expert Tips

If you want a fresh salsa with vibrant color and the best flavor, these pro tips are a great way to cook like a master chef. Follow this simple guide for the perfect balance of presentation and taste.

Ripe fruit is the best: The best mango pineapple salsa begins with sweet, ripe ingredients. If you have difficulty telling which fruits are ripe, purchase pre-cut fruit at the grocery store. Not only will this save time, but it’ll also guarantee that your ingredients are maximally fresh.
Finely chopped: When making this salsa, it’s essential that you chop your ingredients into small, bite-sized pieces. Use a sharp knife and cutting board to ensure easy slicing, and avoid using a food processor, as it will likely result in a watery, off-colored mixture.
Taste for seasoning and add more: No one wants their salsa to come out bland. I recommend tasting your mixture for seasoning before serving and adding more if necessary.
Let it rest: Let your fruit salsa chill for at least 30 minutes before serving. This extra resting time allows the ingredients to mix flavors and absorb the added seasoning, giving each bite an exquisite balance of fruity, savory taste.

FAQs

What can I substitute mango for in mango salsa?

If you don’t have ripe mangos, papaya or pineapple are easy substitutes that perfectly mimic mangos’ juicy, sweet taste. Plus, no one can say no to tropical salsa!

Can you freeze pineapple mango salsa?

I don’t recommend freezing this condiment, as the temperature change may result in a grainy, unpalatable texture.

Other Mango Recipes You Might Like

This mango pineapple salsa recipe explodes with sweet, tangy flavors. These simple recipes are just what you need for more refreshing ways to incorporate mango into your weekday menu.

If you try this Mango Pineapple Salsa 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.

Pineapple Mango Salsa Recipe

This pineapple mango salsa recipe is a delicious fruit salsa that is packed with fresh flavors. Serve it as an appetizer with tortilla chips or as a condiment over blackened or grilled chicken, fish, or pork.

Course Condiment

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 20

Resting time (optional) 30

Total Time 50

Servings servings

Calories 57kcal

Author Aysegul Sanford

Ingredients

1 cup pineapple peeled, cored, and cut into ¼ inch pieces (5.3 ounces)
1 cup mango peeled and cut into ¼-inch pieces (5.3 ounces)
¼ cup red onion roughly chopped (1 ounce)
1 jalapeno seeded and roughly chopped (1 ounce)
3 tablespoons fresh cilantro roughly chopped
4 tablespoons lime juice freshly squeezed; approximately 2 limes
½ teaspoon kosher salt

Optional add ins:

¼ cup red bell pepper roughly chopped

Instructions

In a bowl, add pineapple, mango, red onion, jalapeño, cilantro, lime juice, and salt. If using, add in the red pepper too.
Stir to combine.
Cover with plastic wrap and refrigerate for 30 minutes* or up to 2 hours for the flavors to combine.
Serve as a condiment or with your favorite tortilla chips on the side.

Notes

Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
Ripe and finely chopped: We recommend using fresh ripe fruit that is finely chopped for this fruit salsa.

Nutrition

The post Mango Pineapple Salsa appeared first on Foolproof Living.

Burrata Caprese

Aysegul Sanford — Sun, 28 May 2023 16:17:29 +0000

Nothing says summer more than ripe, juicy tomatoes, and this one celebrates tomato season in style. And if you are looking for more ways to use your summer tomatoes, be sure to check out Mozzarella Cucumber Tomato Salad, Turkish Bean Salad, and Caprese Pasta Salad.

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.

Optional Add-Ins and Substitutions

Balsamic reduction: Balsamic reduction – affiliate link – (also known as sweet balsamic glaze) is reduced balsamic vinegar that is sticky and sweet and can add just another level of flavor to this burrata caprese salad recipe. Simply drizzle your burrata salad with balsamic glaze at the very end for a robust and tangy finish.
Dressing: Take it up a notch with a simple basil dressing for Caprese salad, like Basil Vinaigrette, or go for Balsamic and Lemon Dressing.
Avocado: Although untraditional, a ripe avocado adds another layer of creaminess and color to this tomato burrata salad.
Mozzarella: If you can’t get your hands on burrata, you can use fresh mozzarella balls instead.

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:

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.
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.
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.

Expert Tips

Use good quality ingredients: Since this is a salad with such minimal ingredients, use ingredients that taste good to you. I like to seek out good olive oil and aged balsamic vinegar for the best flavor.
Season tomatoes liberally: Don’t skip on the salt when it comes to tomatoes; they benefit from a good sprinkle. As always, opt for the juiciest, freshest tomatoes you can find.
Serve at room temperature: Burrata tastes best when served at room temperature or just above, as the creamy center is soft and spreadable. Tomatoes also turn mealy and lose their flavor if stored in the fridge.
Presentation is key: This is a showstopping salad that will become the talk of the table. Be creative – assemble the tomatoes somewhat haphazardly and whimsical. Allow the burrata to shine in the center or be scattered into pieces.
Double the recipe or halve it for a small crowd: The recipe below serves four, but I could honestly eat the whole thing myself. Double or triple the recipe for a large party, or halve it when serving for one or two.

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

Where does caprese salad come from?

Also referred to as “Insalata Caprese”, Caprese has its roots in Campania, Italy at the Hotel Quisisana on the island of Capri. The salad was a tribute to Italy, as the ingredients represent the color of the Italian flag.

What is burrata?

Creamy burrata cheese is an Italian cow’s milk cheese that features an outer shell of fresh mozzarella wrapped around a soft-center of stracciatella (cheese curds and cream).

Where does burrata cheese come from?

Burrata originated in Puglia, Italy at the Castel del Monte and since has become a global sensation around the world.

What’s the difference between burrata and Caprese?

Burrata is a soft cheese ball with a creamy center, whereas caprese is a simple Italian salad that can be made with either burrata or fresh mozzarella.

What is the difference between burrata and mozzarella?

Burrata and mozzarella are both creamy, white, semi-soft Italian cheeses very similar in appearance. However, burrata is made with an outer layer of fresh mozzarella and filled with soft, stringy curd and cream known as stracciatella (the cheese, not the gelato). As a result, it has a super creamy texture and taste. Mozzarella is made from cow or water buffalo milk that is firm and bouncy.

How do you eat burrata?

Burrata is typically first sliced with a knife to reveal its creamy soft center, drizzled with olive oil and flakey sea salt, then eaten just as is with a fork, summer produce, or toasted bread.

Who sells burrata cheese?

You can find burrata in Italian markets, specialty cheese shops, or in the cheese section of large grocery stores. It is most often sold in plastic deli containers with some water or brine to keep the moisture intact.

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:

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.

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

Cook Time 0

Total Time 10

Servings 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

The post Burrata Caprese appeared first on Foolproof Living.

Shish Tawook

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

What is Shish Tawook and Where Does It Come From?

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

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

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

List of Ingredients

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

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

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

How to Make Shish Taouk?

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

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

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

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

How to Make Ahead, Store, and Reheat?

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

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

What to Serve with Shish Tawook?

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

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

Expert Tips

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

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

FAQS

What is the difference between chicken shawarma and tawook?

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

What is the difference between chicken mishwi and chicken tawook?

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

What is the difference between shish kebab and shish tawook?

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

Can shish kabobs be cooked in the oven?

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

How can I turn this into a chicken maroosh recipe?

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

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

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

Other Middle Eastern Recipes You Might Also Like

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

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

Shish Tawook Recipe

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

Course Chicken Recipes, Dinner

Cuisine Middle Eastern

Diet Gluten Free

Prep Time 15

Cook Time 15

Marinading Time 4

Total Time 4 30

Servings skewers

Calories 181kcal

Author Aysegul Sanford

Ingredients

Chicken

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

For The Marinade

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

Instructions

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

Video

Notes

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

Nutrition

The post Shish Tawook appeared first on Foolproof Living.

Chicken Kabobs in Oven

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

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

Ingredients You’ll Need to Make Baked Chicken Skewers

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

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

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

Substitutions & Optional Add-Ins

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

How to Cook Chicken Shish Kabobs in the Oven?

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

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

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

How to Make Ahead, Store, and Reheat?

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

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

What to Serve with Baked Chicken Kebabs?

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

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

Expert Tips

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

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

FAQs

Can you cook chicken kabobs in the oven?

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

How to cut chicken breast for kabobs?

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

How long to cook chicken kabobs in the oven?

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

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

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

How long to broil chicken skewers?

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

How to make chicken kabobs without skewers?

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

Other Baked Chicken Recipes You Might Like

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

Chicken Kabobs in Oven Recipe

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

Course Dinner

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 4 20

Cook Time 20

Total Time 4 40

Servings skewers

Calories 209kcal

Author Aysegul Sanford

Ingredients

For The Marinade

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

For the Kabobs

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

Instructions

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

Notes

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

Nutrition

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

Roasted Red Onions

Aysegul Sanford — Mon, 22 May 2023 19:52:59 +0000

Here at Foolproof Living, we love roasting vegetables. If you feel the same way, be sure to also check out our Roasted Eggplant, Roasted Asparagus, and Roasted Butternut Squash recipes and add them into your weekly meal prep.

Ingredients

It’s incredible how delicious food can be with few ingredients and a simple cooking method. You only need a little oil and a pinch of salt and pepper to bring out the flavors while cooking red onions to get that gorgeous caramelization. Here’s what you’ll need:

Red onions: When you’re at the grocery store, look for large onions that are free firm and free of bruises with their peppery skin still intact.
Extra virgin olive oil: I like to use extra virgin olive oil (or another oil with a high smoke point) to get that nice caramelization for your roasted onion slices. Another good option that can withstand high cooking temperatures is avocado oil.
Seasonings: The beauty of this recipe is that you only need a tiny bit of seasoning to get a lot of flavor. Kosher salt and black pepper will do the job of bringing out the natural sweetness of red onions.

Optional Add-Ins

You may love the taste of your roasted red onions using only the simple ingredients above. However, there are many great ways to incorporate other ingredients to make this recipe work for whatever you’re cooking it with. Here are some options below:

Garlic Powder: Like garlic, onions are part of the allium family. You can season the onions with a dash or two of garlic powder for a savory note.
Balsamic vinegar: Tossing them with a tablespoon of balsamic vinegar is an easy way to infuse them with an even deeper flavor, thereby taking this easy recipe to the next level. Balsamic roasted red onions are especially ideal for topping salads.
Spices: You can use a variety of spices for your baked red onion recipe, depending on what you’re making them with. Dried thyme, oregano, and rosemary are good choices for savory dishes.
Brown Sugar: It is optional, but you can add a teaspoon of brown sugar (or coconut sugar) if you want sweeter onions. The sugar will enhance the caramelization and help release more of its juices.
Fresh Herbs: I love finishing a dish with fresh herbs. The brightness of the herbs balances the deep roasted taste of the onions. Try fresh thyme, dill, parsley, or anything else you like.

How To Cook Red Onions in The Oven?

Cooking red onions is so quick, you’ll wonder how you’ve never tried it before. Your new favorite topping will be ready to serve on the dinner table in less than half an hour. Here’s the best way to make this tasty dish:

Preheat the oven: To start, preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper, and set aside.

Cut the onion: You have two options when cutting the onion. One is to slice them into rings and keep them whole. The other option is to slice them into rings, cut them in half, and separate them. Remember to peel off the papery skin before slicing. I recommend cutting them into ¼-inch-thick slices for roasting.

Season the onions based on how you cut them:
- Cut into rings: If you slice them into rings, place them evenly on your baking sheet. Use a brush to lightly coat them with extra virgin olive oil on each side, and sprinkle them with salt and pepper (optional).
- Thinly sliced: Separate the red onion slices and place them in a medium-sized bowl. Drizzle with olive oil and sprinkle with salt and pepper. Gently toss them together. Spread them on your sheet pan in a single layer.

Roast: Place your sliced red onions in the oven. For rings, flip them halfway through, or give them a good stir for thin slices. Cook for about 20 minutes until soft and turned lightly golden brown.
Serve: Take them out of the oven, and let them cool for a few minutes before using them in your recipe.

Storing and Reheating Instructions

We love the fact that baked red onion is a condiment that stores well. Here’s how we store and reheat leftovers:

Storing: Let your oven-roasted sliced onions cool to room temperature. Keep them fresh in an airtight container and refrigerate for 3-4 days.
Reheating: You can enjoy this recipe either hot or cold, but if you’d prefer it hot, you can reheat it in three ways.
- Oven: Put the roasted onions in an oven-proof baking dish with a splash of water. Roast them in preheated 350 degrees F. oven until heated through for about 8-10 minutes.
- Sautee: Add the red caramelized onions to a saucepan with oil and sautee until thoroughly warmed.
- Microwave: Place onions in a microwave-safe container with a splash of water. Heat in 30-second increments, stirring each time, until heated through.

How to Use Roasted Red Onions in Your Daily Cooking?

There are countless ways you can use this condiment. The real question is, what don’t they go with? Here are a few uses for red onions:

Salads: Caramelized onions pair beautifully with salads, especially if you use cheese in your salads. This La Scala Salad recipe is a prime example. The sweet tang from the onions is absolutely heavenly with feta or goat cheese. You can use butter lettuce or spring mix like in my Goat Cheese and Beet Salad. Another option is to replace the raw red onions in this Friends Salad recipe with cooked red onions.
Pizzas & Taco Topping: Roasting onion to add on top of pizza will please any crowd. They’re also a great topping option for taco recipes like my Black Bean, Quinoa Tacos, and Beef Brisket Tacos.
Burgers, Sandwiches, and Wraps: Red onion is a staple for burgers, sandwiches, and wraps, so why not swap them out with its roasted version? Sink your teeth into a Guacamole Bacon Burger or Greek Pita Wraps topped with roasted red onion slices!
Cooked Grains and Grain Bowls: Grain bowls are fun because the toppings are limitless. I love adding roasted onions to dishes like my Lemon Quinoa. Have fun with a variation like roasted balsamic onions for this Sweet Potato Quinoa Bowl. They provide the overall dish with a lovely texture and a slightly sweet bite.
Dips and salsas: These baked red onions can be the final colorful touch to dishes like Peach Salsa and Pineapple Mango Salsa.

Expert Tips:

While the recipe for roasted red onions is pretty straightforward, there are a few things that we’d like to mention so that you can get the best results on your first try:

Slice them evenly: It is important that the onion slices are cut evenly (about ¼-inch thickness) to ensure even baking. You can cut them thicker but again, make sure they are even in size.
Coat with oil and season well: Take your time when coating the slices with olive oil and seasoning them with salt and pepper. This is an important step in making sure that they are perfectly caramelized and ready to use in recipes.
Do not overcrowd the pan: It is important to spread them on a single layer when baking. If you are making this recipe for a crowd (using more onions), we recommend using two baking sheets or cooking them in batches.
Flip/Rotate: Do not forget to stir (or flip) the onion slices as they are roasting. Doing so ensures even browning and prevents them from burning.
Customize: Feel free to make it your own and customize it to fit the dish you intend to incorporate them into. Enhance the flavors by using various spices and fresh herbs to complement your meal.

Can you roast red onions?

Yes, you can. Roasting red onions may make anyone who doesn’t like onions an onion lover. This is because the baking process softens the pungent flavor of raw onions, bringing out their natural sweetness.

How do you cut a red onion for roasting?

When roasting red onions, you can cut them in two ways:

1- Cut into rings: You can cut the onions into ¼ inch rings or disks. I suggest cutting them this way burgers, sandwiches, or as a side dish.
2- Thinly sliced: You can also slice them thinly. To do so, cut the onion in half and then slice each half into ¼-inch-thick half-moon slices. Red onion slices are perfect for topping salads, grain bowls, and tacos.

Are roasted red onions healthy?

Cooked red onions have several impressive health benefits. These vegetables are known for their potent antioxidants and healing properties. According to Healthline, they’re loaded with vitamin C and potassium and promote digestive health. So yes, adding a little red onion to your lunch or dinner is an easy way to up the nutritional value of your meals.

How long should I roast onions at 400 f degrees?

Cooking times may vary based on the thickness of your onion slices. However, it takes about 20-25 minutes to cook ¼-inch thick red onion slices in the oven.

Can I use this method for red onion wedges?

Yes, you can. However, depending on the size of your onion, it could take longer to roast them. Use visual cues for doneness. They are done when they are softened, look caramelized, and turned lightly golden browned.

Other Roasted Vegetables You Might Like

If you try this Roasted Red Onions 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.

Roasted Red Onions Recipe

Roasted Red Onions are a great flavor booster for salads, tacos, sandwiches, and grains. This 3-ingredient vegan recipe also makes a tasty side dish.

Course Condiment, Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings cup

Calories 293kcal

Author Aysegul Sanford

Ingredients

1 large red onion
2 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
¼ teaspoon black pepper optional

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (or foil) and set it aside.
Peel the onions by removing the outer layer and inner papery skin. When cutting, you can either slice them in rings (and keep them whole) or split them into half-moon slices (and separate them.) Either way, for even baking, we recommend cutting them into ¼ inch slices.
Season them depending on how you cut them:
– Cut into rings: Place the red onion rings onto the prepared sheet pan on a single layer. Brush them on both sides with extra virgin olive oil and sprinkle them with salt and pepper (if using.)
– Sliced thinly: Gently break apart the slices and place them in a medium-sized bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Spread on the prepared baking sheet on a single layer.
Roast, flipping (if you are cooking them as rings) or stirring (if you are baking them as thin slices) until softened and caramelized, for about 20 minutes*.
Remove from the oven, and let them cool slightly before using in your recipe.

Notes

Yields: This recipe makes 1 to ½ cups of roasted sliced red onions.
Baking time: During the recipe testing, we found out that the roasting time stayed the same for both cutting methods.
Storing: Let them cool to room temperature, place them in an airtight container and store them in the refrigerator for 3-4 days.
Reheating: You can enjoy this recipe either hot or cold, but if you prefer to serve them hot you can reheat them using one of the three methods below:
- Oven: Put the leftovers in an oven-proof baking dish with a splash of water. Roast them in preheated 350 degrees F. oven until heated through for about 8-10 minutes.
- Saute: Add the red caramelized onions to a saucepan with a little bit of oil (or water) and saute until thoroughly warmed.
- Microwave: Place onions in a microwave-safe container with a splash of water. Heat in 30-second increments, stirring each time, until heated through.
Not a fan of red onions? You can use this method/recipe to roast yellow onions as well.

Nutrition

The post Roasted Red Onions appeared first on Foolproof Living.

Garlic Butter Sauce

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

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

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

Ingredients

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

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

Optional Add-Ins and Variations

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

How to Make a Garlic Butter Sauce From Scratch?

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

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

How to Store, Reheat, Freeze, and Thaw?

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

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

How to Use This Buttery Garlic Sauce?

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

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

Expert Tips

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

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

FAQs

What is garlic butter sauce?

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

How do you thicken garlic butter sauce?

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

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

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

Other Garlic Butter Recipes

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

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

Garlic Butter Sauce Recipe

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

Course Condiment

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 3

Total Time 8

Servings servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

The post Garlic Butter Sauce appeared first on Foolproof Living.

Watermelon Cucumber Salad

Aysegul Sanford — Thu, 11 May 2023 16:51:46 +0000

Easy to make, this cucumber watermelon feta salad is inspired by my Watermelon Avocado Salad. Similarly, it can be served as a light meal by itself or as a visually impressive colorful side dish.

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.

Substitutions & Optional Add-Ins

Looking to truly make this cucumber watermelon salad recipe your own? Swap out one ingredient for another or simply omit it altogether.

Dressing: Whenever I want to switch it up, I use Lemon Balsamic Dressing in place of the honey-lime dressing. Watermelon cucumber salad with balsamic vinaigrette is just as delicious and tangy. Alternatively, you can also use balsamic reduction as a drizzle at the end right before serving.
Cheese: Prefer a watermelon salad without feta cheese? Omit the feta completely for a light, refreshing salad full of fresh summer produce. Or substitute it for goat cheese or even queso fresco.
Without mint: If you prefer your watermelon salad with mint, you can double up on the basil and omit the mint entirely.
Onion: Add a savory bite with sliced fresh red onions, Pickled Red Onions, or Roasted Red Onions. Or, you can add in a handful of chopped scallions.
Vegan: Make it vegan by omitting the cheese, or try your hand at vegan feta. Also, make sure to swap out the honey for maple syrup instead.

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:

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.
Assemble the salad: In a large bowl, add diced watermelon, cucumber, mint, and basil.
Drizzle with the dressing: Just before serving, pour the dressing over the salad and toss gently.
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.

Expert Tips

Making this watermelon feta cucumber salad is easy, but I’d love to share a few helpful tips to help you as you make it in your own kitchen:

Choose a good watermelon: Look for a ripe watermelon that is heavy for its size with a large yellow spot on one side (this is the field spot that indicates ripeness).
Properly cut watermelon and cucumber: Dice watermelon into bite-sized pieces, or use a melon baller if you want to make it look pretty. For the cucumber, peeling is optional, but I recommend cutting it into thin slices or equal size cubes.
Do not skip on salt: Although adding salt to sweet watermelon may sound strange, do not skip this step. The salt brings out the natural sweetness and freshness of the watermelon and cucumber.
Serve it chilled: This salad is best eaten cold. I like to keep the watermelon, cucumber, and feta in the refrigerator before and after prepping. This way, all components of this recipe are cold (and super refreshing) just before serving.
Assemble at the last minute: Combine watermelon, cucumber, and mint with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
Be gentle when mixing: Use gentle hands when mixing to keep the shape and structure of the delicate ingredients.

FAQ’s

What is watermelon salad?

Watermelon salad can be whatever you like it to be, but this version is a simple mix of watermelon, cucumber, mint leaves, basil leaves and feta cheese, all mixed gently in a lemon or lime dressing.

Does watermelon and cucumber taste good together?

Yes, watermelon and cucumber are exceptionally delicious when paired together. The juicy watermelon is the perfect balance to the crisp cucumber.

What is watermelon salad made of?

Watermelon salad consists of watermelon, cucumber, fresh mint, fresh basil, and feta cheese tossed in a lime or balsamic vinegar-based dressing.

How do you cut watermelon to make a salad?

Dice the watermelon into small, 1-inch pieces or cubes. For a special presentation, you can also use a melon baller.

Other Savory Fruit Salads You Might Also Like:

If you try this Watermelon Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to give it a star rating and leave a short comment about your experience. 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.

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

Total Time 15

Servings 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

The post Watermelon Cucumber Salad appeared first on Foolproof Living.

Honey Lime Dressing

Aysegul Sanford — Thu, 11 May 2023 16:00:50 +0000

I know it is convenient to buy salad dressing from the store, but once you learn to make your own, you will never want to spend money on dressings that are usually made with low-quality ingredients. Plus, most homemade dressings can also be used as a marinade for meat and vegetables, and this honey lime vinaigrette dressing is no exception.

The good news is that our recipe archives have so many dressings to choose from. For a simple yet satisfying option, try our Lemon Olive Oil Dressing, or indulge in the rich flavors of Balsamic Lemon Vinaigrette for a more elevated taste experience. And if you like spicy food, our Chili Lime Dressing is a must-try!

Ingredients

All you need is 5 simple ingredients for this honey lime dressing. And guess what? You probably already have everything in your pantry. Below is what you’ll need:

Extra virgin olive oil: Olive oil is the base of this honey-lime vinaigrette. However, a neutral oil like avocado oil can also be used.
Fresh lime juice and lime zest: Every dressing needs an acid! For the best lime vinaigrette recipe, be sure to use fresh lime. Keep in mind that it is best to zest the lime before squeezing it.
Honey: Honey is the perfect way to balance the tartness of the lime. However, for a vegan version, you can use maple syrup instead.
Kosher Salt: A pinch of salt will bring out these wonderful flavors.

Optional Add-Ins

While the basic honey lime dressing recipe has more neutral flavors ideal for sweet fruity salads, adding just a few basic ingredients can easily turn it into a dressing (or sauce) for savory salads, grain bowls, and more. Below are a few add-ins to give your sweet, savory, and spicy dishes a pop of flavor:

Garlic: One small fresh garlic clove would be a nice addition to any savory salad. However, in a pinch, garlic powder would also work.
Shallot: A small shallot or a quarter cup of thinly sliced red onion adds another layer of flavor.
Fresh herbs: Fresh cilantro is a great addition to any Mexican-style dressing; this one is no exception. Add a teaspoon of chopped fresh cilantro to turn this into a delectable honey lime cilantro dressing (just like I did in my Black Bean and Quinoa Salad) to use in any of your favorite Southwest-flavored salads. Or, use a few fresh mint leaves for a refreshing flavor twist when incorporating it into your favorite fruit salad.
Spices: Add a small amount of ground cumin and/or chili powder to enhance the depth of flavor and add warmth and complexity to any of your favorite Mexican salads with lime dressing.
Balsamic vinegar: Add a splash of balsamic vinegar for an additional layer of flavor! Thanks to balsamic vinegar’s rich, sweet, and tangy taste, balsamic lime dressing is a luxurious version of this basic lime juice salad dressing perfect for your next summer or winter fruit salad.
Dijon Mustard: Not only is it a natural emulsifier, but adding a small amount (½ to 1 teaspoon) of Dijon mustard can help balance the sweetness from honey and the acidity of the lime juice in the dressing.

How To Make Honey Lime Dressing?

You can make a jar of this simple honey lime dressing with only 5 minutes of hands-on time. Juice, zest, whisk, and pour. Here is how to make lime vinaigrette in just 4 simple steps:

Combine: Lime zest, lime juice, honey, and salt in a small bowl and whisk together. If you decide to use garlic, shallot, or ground cumin, you can add it here.
Emulsify until creamy: Slowly pour in the extra virgin olive oil and constantly whisk until emulsified.
Season: Give it a taste and adjust it to your liking.
Pour: Drizzle it over your favorite fresh salad or store it in a mason jar and refrigerate for later.

How To Make Ahead and Store?

The best part of this honey lime vinaigrette recipe is that it keeps well in the fridge, so you can make it ahead and refrigerate it until you are ready to use it.

To store, pour the lime honey dressing into a mason jar (or an airtight container) and keep it in the fridge for up to one week.

How To Use Lime Honey Dressing

Wake up your taste buds with the many ways to use this recipe. Try fruit salad with honey lime dressing or marinade chicken before grilling for some mouth-watering goodness. Here are a few ways to use it:

Fruit Salads: This dressing is my favorite way to bring together a brunch side dish like summer fruit salad with strawberries, blueberries, pineapple, red grapes, kiwi, or other tropical fruit you like.
Savory Salads: This honey lime salad dressing is the perfect compliment whether your salad is the main course or the side. Pour it over leafy greens like spring mix, butter lettuce, arugula, or kale for a natural sweetness with a kick of citrus. Mix with nuts, cheese, and beans for a sweet and savory combination. It’s my first choice when making Mexican-inspired salads and the ultimate last step for my Southwest Chicken Salad and Corn and Black Bean Salad.
Grain Bowls: Another way to use this flavorful honey and lime juice recipe is for grain bowls. It perfectly soaks into couscous, bulgur, and quinoa mixed in with roasted veggies and proteins. You’ve got to try it on my Southwest Quinoa Bowl or even this Caribbean Jerk Chicken Bowl!
Marinades: This recipe has more intent than just honey lime dressing for salad. I also use it for marinating chicken, pork, beef, and seafood. The acid from the lime tenderizes the meat, and the honey will caramelize it when cooked. This dressing is one of my go-to recipes when I make Grilled Mahi Mahi and Grilled Shrimp Skewers. I like playing with the ingredients by adding paprika for the Mahi Mahi Marinade and parsley for the Shrimp Marinade.

Expert Tips

Check out some of these tips to nail this delicious salad dressing recipe the first time. Here are a few expert tips for the best results:

Use fresh ingredients: As with any recipe that uses minimal ingredients, prioritizing using fresh, high-quality ingredients is crucial to achieving great results. You’ll create the best honey-lime dressing that stands out by squeezing fresh limes and using high-quality olive oil.
Seasoning: Salt is an important addition to bring out the citrusy and sweet flavors of lime and honey, so do not skip using it (even if you are using this honey lime sauce in a fruit salad.) Additionally, as it is with any recipe, it is best to give it a taste and adjust the amount of seasoning based on your taste buds and the recipe you are using it in.
Change it up according to your recipe: This basic Mexican lime dressing can easily be adapted to complement the flavors of the recipe you are using it in. So, take advantage of the use of optional add-ins and make it your own.
Emulsify the dressing: While it is convenient to combine all the ingredients in a mason jar and give it a shake, the secret to making an ultra-creamy honey lime dressing lies in the two-step process we are using here. Slowly pouring olive oil into the lime and honey mixture while constantly mixing it ensures perfect emulsification resulting in a smooth dressing. If you skip this step, the salad dressing will not be as creamy.
Use a blender or food processor: If you are making a large quantity of this recipe, you can use a blender or food processor.
Let it marinate: For maximum flavor, let it marinate for a minimum of 30 minutes to a few hours. I like to let it sit overnight to allow everything to sink in.
Shake well: Dressings separate with time, so if you decide to make it ahead of time, give it a solid shake before using.

Other Salad Dressings You Might Like

It is no secret that a salad is as delicious as its dressing. If you agree, you will love our collection of salad dressing recipes below:

If you try this Honey Lime Dressing 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.

Honey Lime Dressing Recipe

This honey lime dressing recipe is a versatile savory vinaigrette you can make with just a few basic ingredients. Endlessly customizable with a number of optional add-ins, it can be used as a drizzle for fruit or savory salads or as a marinade for meats.

Course Salad Dressing

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 161kcal

Author Aysegul Sanford

Ingredients

1 teaspoon lime zest
¼ cup lime juice ~ 2 limes (freshly squeezed)
2 tablespoons honey
½ teaspoon Kosher salt
¼ cup extra virgin olive oil

Optional Add-Ins:

1 clove garlic minced
1 small shallot or ¼ cup thinly sliced red onion
¼ teaspoon ground cumin

Instructions

Whisk together lime zest, lime juice, honey, and salt in a small bowl. If using, add in the garlic, shallot, and ground cumin.
Slowly pour in the extra virgin olive oil while whisking constantly until emulsified.
Taste for seasoning and add in, if necessary.
Use it right away or store it in a mason jar in the refrigerator up to a week.

Notes

Yield: This recipe yields approximately 1/2 cup of honey lime dressing.
Storage: You can store the dressing in the fridge for up to 7 days.
Taste for seasoning: Be sure to give it a taste and add more if necessary before using it in your recipe.
If you make it ahead, be sure to give it a good shake before using it.
While it is convenient to combine all the ingredients in a mason jar and give it a shake, the secret to making an ultra-creamy honey lime dressing lies in the two-step process we are using here. Slowly pouring olive oil into the lime and honey mixture while constantly mixing it ensures perfect emulsification resulting in a smooth dressing. So, for the most creamy dressing, do not skip this part.

Nutrition

The post Honey Lime Dressing appeared first on Foolproof Living.

Mediterranean Lemon Chicken

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

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

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

Ingredients

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

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

How to Make Mediterranean Lemon Chicken?

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

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

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

How to Make Ahead and Store Leftovers

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

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

What to Serve It With?

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

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

Expert Tips

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

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

Other Weeknight Chicken Dinners You Might Also Like:

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

Mediterranean Lemon Chicken Recipe

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

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 50

Servings Servings

Calories 583kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

The post Mediterranean Lemon Chicken appeared first on Foolproof Living.

Chickpea Salad with Tuna

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

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

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

Ingredients

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

To make the salad dressing, you will need:

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

To assemble the salad, you will need:

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

Substitutions & Optional Add-Ins

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

How to Make Chickpea Tuna Salad?

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

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

How to Make Ahead and Store Leftovers

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

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

What to Serve It With?

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

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

Expert Tips

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

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

FAQs

Which canned tuna is best for tuna salad?

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

Why is chickpea salad good for you?

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

Other Lunch Salads You Might Also Like:

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

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

Chickpea Salad with Tuna Recipe

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

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 15

Resting time (optional) 30

Total Time 15

Servings servings

Calories 267kcal

Author Aysegul Sanford

Ingredients

For The Dressing

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

For The Salad

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

Optional Add Ins:

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

Instructions

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

Video

Notes

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

Nutrition

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

Slow Cooked Beef Brisket Tacos

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

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

Ingredients

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

For the Slow Cooker Brisket

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

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

Brisket Taco Toppings

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

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

How to Make Shredded Brisket for Tacos

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

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

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

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

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

How to Assemble Brisket Tacos

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

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

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

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

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

What to Serve with Brisket Tacos

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

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

Expert Tips

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

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

FAQs

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

Why is my brisket tough?

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

What are some other ways I can use leftover brisket?

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

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

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

Other Beef Recipes You Might Like:

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

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

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

Slow Cooked Brisket Tacos Recipe

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

Course Meat

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 30

Cook Time 10

Marinading time 8

Total Time 18 30

Servings servings

Calories 642kcal

Author Aysegul Sanford

Ingredients

For The Seasoning (Meat Rub)

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

For The Tacos:

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

Instructions

For Slow Cooker Brisket:

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

To Make The Sauce:

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

To Assemble the tacos:

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

Notes

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

Nutrition

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

Air Fryer Eggplant

Aysegul Sanford — Mon, 24 Apr 2023 19:05:39 +0000

If you don’t have an air fryer, I have dozens of other eggplant recipes to satisfy your cravings. With my simple recipe for Roasted Eggplant Slices, you’ll have tender, savory veggies you’ll want to eat straight from the oven. Add a layer of panko breadcrumbs and mozzarella cheese, and you’ll have an irresistible appetizer of Crispy Oven-Baked Eggplant. Or, transform your tasty side into a rich, Healthy Baked Eggplant Parm that will disappear in minutes.

Ingredients You’ll Need for Air-Frying Eggplant

You only need a handful of pantry-ready ingredients to make eggplant in the air fryer. Healthy, fresh, and natural, this air-fried eggplant recipe won’t require any extra trip to the grocery store.

Eggplant: I use globe eggplant in this crispy air fryer eggplant recipe, as it’s the most common type of eggplant found in grocery stores. However, many different types of eggplants would also work. Other types, such as Japanese eggplant, Japanese eggplant, and even Chinese eggplant, would all work in this recipe.
Kosher salt: Though salting eggplant is optional, this step helps remove excess liquid and gives this easy recipe its exquisitely crisp texture. It may also be helpful if you’re buying eggplant out of season. You can learn more about this process in my simple guide to sweating eggplant.
Oil: I recommend using high smoke point oils, like avocado oil or olive oil, when making eggplant in the air fryer.
Seasonings: You can use countless delicious seasoning mixes when you air-fry eggplant. However, I recommend a robust, savory mixture of Italian seasoning, garlic powder, and paprika. Don’t have Italian seasoning at home? Make your own spice blend by mixing together ¼ teaspoon of dried oregano, ¼ teaspoon of dried rosemary, ¼ teaspoon of dried thyme, and ¼ teaspoon of dried basil.
Optional toppings: If preferred, you can sprinkle them with fresh parsley (or any other fresh herbs you like) and a squeeze of fresh lemon juice right before serving.

How to Cook Eggplant in Air Fryer?

Air frying eggplant is easier than you think. And the best part, you ask? No messy oil or waiting in front of the stove for it to cook. With these easy instructions, your air fryer-fried eggplant will come out irresistibly tender in no time. Whether you like to air-fry sliced eggplant or cubed eggplant, simply follow the instructions below for my foolproof method:

Cut the eggplant: Cut your eggplant into either ½-inch air fryer eggplant slices or into 1-inch cubes to make cubed eggplant. If you are new to slicing eggplant, check out my handy guide to cutting eggplant.

Salt the slices of eggplant: If you want to salt the eggplant before cooking, line a sheet pan with a few sheets of paper towels, then layer the baking sheet with a single layer of your sliced eggplant. Sprinkle the veggies with ½ teaspoon of salt, covering all sides with equal seasoning. Let the salted eggplant rest for 15 minutes.
Dry the eggplant: Use either paper towels or a clean kitchen towel to pat dry the surface of the eggplant. Try to remove any excess moisture.

Season the eggplant: For sliced eggplant, brush both sides of the slices with oil. Then, sprinkle the top of the eggplant with Italian seasoning, garlic powder, paprika, and salt, being sure to coat each side evenly. For cubed eggplant, place the vegetables in a large bowl, drizzle them with oil, and toss the mixture until thoroughly combined. Then, sprinkle the oiled veggies with Italian seasoning, garlic powder, paprika, and salt.
Preheat the air fryer: Set the air fryer to 400 degrees F.

Transfer the seasoned slices: Place the eggplant in a single even layer in the air fryer, being sure not to overlap or overcrowd the basket. If necessary, roast eggplant in the air fryer in two batches to ensure even cooking.
Cook eggplant in the air fryer: Air fry the pieces for 12 minutes, flipping them halfway through. Check for doneness by inserting a paring knife in one cube/slice. Remove the eggplant if the knife easily enters and exits its flesh. However, if there is resistance on the blade, continue to air fry the pieces in one-minute increments until tender.
Serve: Transfer the air-fried eggplant slices or air fry eggplant cubes to a plate and serve while warm.

How to Store, Reheat, and Freeze This Recipe?

Once you make this vegan and gluten-free recipe for eggplant in the air fryer, you’ll want it every night of the week. With these simple storage tips, you’ll have toasty, savory eggplant whenever the craving strikes.

Store: To store your air-fried eggplant cubes or slices, first let the veggies reach room temperature. Then, transfer the pieces to an airtight container and place them in the refrigerator for up to three days. To reheat, place your eggplant in the air fryer for two minutes (or until heated thoroughly) at 400 degrees F. or in the oven for 5-8 minutes at 300 degrees F. I recommend draining excess liquid before serving, as your veggie pieces will likely become watery during storage.
Freeze: After roasting the eggplant in the air fryer, place the room-temperature pieces in a freezer bag or airtight container. I recommend separating each layer with wax paper to prevent fusing during storage. Once you place the sealed container inside the freezer, your eggplant will stay fresh for up to 2 months.
Thaw: Thaw your air fryer roasted eggplant by placing it in the fridge overnight. Remove the wax paper between slices/cubes, and reheat them in the air fryer at 400 degrees F. for two minutes or in the oven at 300 degrees F. for 5-8 minutes.

How to Serve Air Fryer Roasted Eggplant?

You can serve this healthy eggplant recipe in the air fryer in dozens of mouthwatering ways. From a great snack to a final dish, these tasty ideas will fill your menu with maximum flavor.

Serve it as a vegetable side dish: Crispy eggplant slices make a delectable appetizer when served with a dip, such as your favorite marinara sauce, Basil Tomato Sauce, or creamy Tzatziki. These simple eggplant rounds are also a great way to complement a protein-packed main course. Serve them alongside Mediterranean dishes, like my Greek Yogurt Chicken and Mediterranean Lemon Chicken, or balance a hearty main, like my Classic Pot Roast, with light and healthy flavors.
Incorporate it into cooked grains: This delicious air fryer eggplant recipe is just the thing to add to your favorite quinoa salad or other cooked grains. Savory air-fried eggplant makes a great addition to Cooked Bulgur or even pasta recipes, like my Eggplant Pomodoro Pasta—especially when topped with rich parmesan cheese, ground black pepper, and fresh parsley.

Expert Tips

If you want to make air fryer roast eggplant that will have the whole family asking for seconds, these pro tips are just what you need. This guide has everything from slicing to seasoning and cooking pointers.

Select good eggplants: The first step in air frying eggplant is to choose the right produce. I recommend using eggplants that are firm to the touch and have smooth, glossy skin. Though eggplants have a bad rap for bitterness, these riper veggies tend to have fewer seeds, a sweeter taste, and a less bitter flavor.
Cut evenly: The key to this recipe is to cut your eggplants into evenly sized pieces (½-inch slices or 1-inch cubes). Similarly sized eggplants will cook more evenly, whether you slice them or cut them into cubes.
A word about salting: Sweating eggplant isn’t necessary for this recipe, especially if you are using eggplant during its peak season (May through September.) However, if you’re making this dish out of season, you may want to remove extra liquid or unwanted bitterness from your slices by salting your eggplant before putting it in the air fryer.
Don’t overcrowd the basket: When you layer your eggplant pieces into the air fryer basket, don’t overcrowd or layer them on top of one another. More space between slices will allow for better air circulation and limit the possibility of undercooked or unevenly cooked eggplant. Depending on the size of your air fryer, you may find that air frying your eggplant in batches helps avoid partially cooked or soggy eggplant.
Flip halfway through: The best thing about this vegan air fryer eggplant is its crisp-tender texture and golden brown exterior. Flipping your eggplant batches halfway through their air frying time will help give you these best results.
Watch closely: Many factors contribute to how long it will take to make eggplant cooked in the air fryer, including your specific air fryer, the thickness of your slices, and how densely you pack the basket. Therefore, I recommend watching your pieces after the 10-minute mark to see whether they need more or less time.

FAQs

Cooking eggplant is an easy recipe anyone can prepare (and post on Instagram!). With these helpful tips, this eggplant air fryer recipe will come out exquisitely crisp every time.

Can you air-fry eggplant?

Yes! Not only is air frying the quickest method of cooking eggplant, but it’s also effortless. Cut your eggplant into ½-inch slices or 1-inch cubes, and your eggplant will only need about 12 minutes in the air fryer at 400 degrees F.

What is the ideal cook time and temperature for cooking eggplant in an air fryer?

You’ll likely need 12 minutes in the air fryer set to 400 degrees F. to cook your eggplant pieces.

How long do you air fry eggplant?

The ideal eggplant air fryer time is about 12 minutes at 400 degrees F. However, this cooking time depends on your specific air fryer and eggplant thickness, so keep an eye on your pieces to ensure they don’t come out over- or undercooked.

Can I air-fry eggplant without oil?

Yes, you can air-fry eggplant without any added oil. However, these eggplant pieces often come out drier than those cooked with oil. You can combat this dryness by making no-oil Breaded Eggplant in the Air Fryer, which uses an egg and flour and breadcrumb mixture to give your eggplant a rich tenderness instead of oil.

Other Air Fryer Recipes You Might Also Like

If you can’t get enough tasty eggplant recipes like this, you’ll fall head over heels for these other effortless air fryer dishes. Feel free to check out the recipes below and never be at a loss for a delicious recipe to complete your menu again!

If you try this Air Fryer Eggplant with no breadcrumbs 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.

Air Fryer Eggplant Recipe

If you are in need of a recipe for Air Fryer Eggplant with no breadcrumbs, you have come to the right place! Follow this straightforward recipe to create a nicely seasoned air-fried eggplant dish (sliced or cubed) that you can serve as a side or incorporate into salads, casseroles, stews, and more.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Resting Time 15

Total Time 25

Servings people

Calories 96kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

1 large globe eggplant ~1 pound
3/4 teaspoon Kosher salt divided
2 tablespoons avocado oil or vegetable oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon paprika

Optional Garnish

1 teaspoon fresh parsley chopped finely
A squeeze of lemon juice

Instructions

Cut the eggplant into your desired shape, either ½ inch slices or 1-inch cubes. You do not need to peel the eggplant as the skin is edible.
Line a sheet pan with a few sheets of paper towels. Place the eggplant on top and sprinkle with ½ teaspoon of salt, ensuring that all sides of the eggplant slices (or cubes) are evenly seasoned. Let rest for 15 minutes.
Using a sheet of paper towel (or a clean kitchen towel), pat the surface of the eggplant dry to absorb moisture.
Season the eggplant:
For sliced eggplant: Brush eggplant slices with the oil on both sides and sprinkle each slice with Italian seasoning, garlic powder, paprika, and ¼ teaspoon of salt.
For cubed eggplant: Place eggplant cubes in a large bowl. Drizzle with oil and toss until well combined. Sprinkle them with Italian seasoning, garlic powder, paprika, and ¼ teaspoon of salt.
Preheat the air fryer to 400 degrees F.
Place the eggplant in an even layer in the air fryer. Be sure not to overcrowd the air fryer basket. If needed, it is best to air fry it in two batches to ensure even frying.
Air fry for approximately 12 minutes flipping the eggplant halfway through the air frying process. To check doneness, insert a pairing knife in one of the eggplant cubes/slices, if it goes in and out easily, it should be done. If not, let it continue to air fry in one-minute increments until tender.
Transfer to a plate. If preferred, sprinkle it with chopped parsley and a light squeeze of lemon juice. Serve while it is still warm.

Notes

Yields: Depending on the size of your eggplant, this recipe yields 7-9 slices of eggplant or about 2 cups of cubed eggplant. This recipe can be multiplied as many times as you want.
Evenly cut eggplant: The key to this recipe is to cut your eggplants into evenly sized pieces (½-inch slices or 1-inch cubes). Similarly sized eggplants will cook more evenly, whether you slice them or cut them into cubes.
Storage: You can store leftovers in an airtight container (after they come to room temperature) for up to 3 days. To reheat, place your eggplant in the air fryer for two minutes (or until heated thoroughly) at 400 degrees F.

Nutrition

The post Air Fryer Eggplant appeared first on Foolproof Living.

How To Make Vegetable Stock

Aysegul Sanford — Wed, 12 Apr 2023 22:08:57 +0000

We know that it might sound like an extra step, but trust us when we say that once you learn how to make vegetable broth and use it in any of your favorite soup recipes, you will agree that there is no better alternative. It is such an easy (and cheaper) way to add rich and robust flavors to any dish.

It is also a great alternative to chicken broth to make a recipe vegan or vegetarian. Not to mention, just like my Corn Cob Stock, making veggie stock takes much less time than meat stocks so you have no excuse not to try!

Vegetable Stock Ingredients

The ingredients for vegetable broth are simple, healthy, and all-natural with a ton of add-in options.

For broth vegetables, I recommend using neutral vegetables with savory flavors, such as onions (with the onion skin!), carrots, celery stalks, and fresh garlic cloves.

To give your soup stock recipe extra rich flavor, you’ll also need fresh herbs, like fresh parsley and thyme; salt (both kosher salt and sea salt will work); whole peppercorns, and water.

Optional Add-Ins

When considering what to put in vegetable broth, the options are limitless. You can select dozens of mouthwatering combinations to make your veggie broth recipe as savory, fresh, and delectable as possible. Below is a long list of ingredients you can use:

Other Vegetables You Can Use:

Alliums: Alliums—such as shallots, green onions (AKA scallions), leeks, and leek tops—can give this vegan stock a robust, mildly sweet flavor.
Mushrooms: Umami-rich mushrooms (and mushroom stems) will give your veg broth recipe an earthy, complex taste.
Fresh or dried bay leaves: This simple addition adds bright, herbal notes to any DIY stock.
Parsnips: Sweet and mildly spicy, parsnips add a nice sweet kick to the broth.
Fennel and fennel tops: If you like mild, anise-like flavors, then fennel is a great addition.
Corn cobs: The sweet buttery taste of corn cobs is a welcome addition during the summer months when corn is in season.
Tomatoes: If you want to give your DIY broth a touch of sweetness, I recommend adding chopped tomatoes. However, remember to remove the seeds first, as they can give your stock a bitter taste.
Apple or pear: Apples and pears are the perfect ingredients to add sweetness and help eliminate bitterness.

Add-Ins With Reservations

These are some of the ingredients to use in small doses when making homemade broth:

Carrot tops: When added in small amounts, carrot tops will it earthy, sweet undertones. Too many carrot tops, however, will result in a bitter-tasting broth.
Peppers: Are you a fan of heat? Then I recommend adding bell peppers, jalapeńos, or other hot peppers to your broth. However, don’t add too many (especially when using green bell peppers!) to avoid an acidic, bitter liquid.
Celery leaves: Use celery leaves for a bright peppery taste, but limit it to just a few ones to avoid making your stock bitter.
Soy sauce or tamari: You only need a small amount of soy sauce or tamari to give your homemade veg broth a complex umami taste.

Flavor and Nutrition Boosters

Dried kombu: Adding a bit of dried kombu to your simmering broth is an excellent way to give it briny, mushroom-like overtones.
Nutritional yeast: I recommend adding a pinch of nutritional yeast to your simmering pot for extra rich flavor.
Tomato paste: Give your stock sweet, mild tomato flavors by adding one tablespoon of tomato paste. To help your paste mix into the broth, I recommend removing a half-cup of simmering stock, whisking in the tomato paste, then re-adding it to the pot.
Roasted garlic: If you have made some for another dish (such as Baked Garlic Butter), use roasted garlic to incorporate caramelized flavors into your homemade stock.
Fresh ginger and turmeric (or even Golden Paste): If you’re making an Asian-themed dinner, ginger, and turmeric make brilliant additions to your stock vegetables. Not only do these ingredients add a spicy, bright flavor, but they also help develop a light, appetizing color in your stock.
Dried mushrooms: If you are a fan of the rich umami flavors, dried mushrooms is a good addition. However, be sure to soak them for an hour (or so) in hot water before adding to the stock.
Parmesan rind: If you don’t mind a non-vegan addition, parmesan cheese rind is a simple flavor booster that complements any Italian dish.

How to Make Vegetable Broth

Wondering how to make your own vegetable broth? These simple, beginner-friendly instructions will give you exquisitely flavored, perfectly simmered broth every time.

Place ingredients in the pot: Add the onion, carrots, celery, garlic, fresh parsley, fresh thyme sprigs, salt, pepper, and other optional add-ins into a large stock pot (affiliate link) or Dutch oven (affiliate link.)
Add water: Pour the water into the pot.
Boil & simmer: Place the lid atop the pot and bring the mixture to a boil over medium-high heat. Once the stock comes to a boil, reduce the heat to medium. Let the mixture simmer for 60-90 minutes, stirring once or twice during this time.
Cool & strain: Let the veggie stock cool for 10-15 minutes. Then, carefully strain the liquid with a fine mesh strainer (affiliate link) placed over a large, heat-proof bowl. Using the back of a spoon, gently press the vegetables for the stock into the strainer to release their juices. Discard the veggies once finished.

Store: Transfer the vegan vegetable stock into airtight jars. Let them cool to room temperature and label them before storing them in the fridge or freezer.

How Long to Cook Vegetable Stock?

Once your vegan stock comes to a boil, I recommend letting it simmer for 1 to 1½ hours. Any longer, and the vegetables’ flavors begin to break down.

How to Store, Freeze, and Thaw?

The best part of this homemade vegetable stock recipe is how easy it is to store for effortless meal prep. Store it to make a soup the next day, or freeze it for a handy ingredient to use months later.

Storage: Pour your veg stock into airtight mason jars (or any airtight container of your choice.) A large heat-proof measuring cup with a sprout (affiliate link) will help streamline this step. Once your jars reach room temperature, transfer them to the fridge for up to 5 days.
Freezing instructions: Transfer your cooled soup stock to freezer-safe, airtight containers—such as these Weck Jars (affiliate link) —being sure to leave a few inches open at the top. Then, store your stock in the freezer for up to 6 months. Adding removable freezer labels (affiliate link) helps me keep track of expiration dates.
Thawing instructions: To thaw your homemade veggie stock, place it in the fridge overnight.

Vegetables to Avoid Adding to Broth

Though there are countless vegetables to use in vegetable broth, there are a few veggies to avoid. Eliminating the following ingredients will ensure your vegan broth recipe is as smooth and tasty as possible.

Starchy vegetables: I recommend avoiding starch-based vegetables, like potatoes (including sweet potatoes, baby potatoes, yellow potatoes, and potato peels) and turnips. These ingredients will make your stock clumpy and cloudy.
Zucchini and green beans: Vegetables like zucchini and green beans become bitter when simmered too long and may harsh the savory flavors of your broth.
Brassica family veggies: Vegetables from the Brassica family—including cruciferous vegetables, like kale, broccoli, cauliflower, cabbage, mustard greens, and bok choy—will likely turn your veggie broth bitter. However, I often use kale stems (check out this handy guide to properly remove stems from kale) and chard stems as an addition.
Beets and beet skins: These reddish-purple veggies will likely transfer their color into your stock, resulting in off-colored dishes when cooking.

Expert Tips

You don’t have to be a master chef to make the best-tasting vegetable broth. Here are a few pro tips to help you as you make your own vegetable stock.

Rinse and chop veggies well: Be sure to remove all harmful debris from your veggies. When rinsing your ingredients, I recommend scrubbing them lightly under cold tap water with a soft vegetable brush. Then, chop your veggies into small pieces to ensure they release maximum flavor into your stock.
Choose fresh ingredients: Using fresh vegetables is the best way to give your vegetarian broth the best flavor. Avoid wilted or overripe produce, as these ingredients will give your vegetable soup stock a bitter taste. Organic vegetables are always preferable, but non-organic ones would also work.
Mix and match vegetables: To us, the secret to a good vegetable broth is to use a variety of vegetables in your mix. And when doing so, it is important to avoid using a lot of one kind.
Roast or sauté your veggies: Roasting or sautéing your vegetables before adding them to your stock will help release their garden-fresh flavors, resulting in extra complexity and depth. These pre-cooked veggies will give you a brown vegetable stock with a more robust flavor than white stocks. To sauté your vegetables, cook them in a skillet with one tablespoon of olive oil for 15 minutes. To roast them, cook them in a 300-degree F. oven for 30-35 minutes.
Begin with cold water: I recommend beginning with cold water when cooking your veg stock. This more significant temperature differential will gradually extract the vegetables’ flavors, resulting in greater depth and a richer taste.
Simmer gently: After boiling your vegetable broth, reduce the mixture to a gentle simmer. This lower temperature will ensure that your stock comes out savory—not bitter—and clear.
Strain the veggie stock: Once the cooking time is completed, pour the mixture through a fine-mesh strainer to remove the remaining vegetable pieces. Some people also line it with a cheesecloth, but it is optional. Press the veggies against the strainer to extract their juices, then discard the remaining solids. This process will give your stock the most flavor while ensuring a smooth, clear texture.
Cool completely before storing: Before storing your DIY vegetable broth, let it reach room temperature. This cooling will ensure your storage containers don’t crack in the cold, reduce unwanted condensation, and prevent bacterial growth.
Adding salt: To avoid oversalting it, I prefer to begin with a small amount of salt —only one teaspoon—and add more as the flavors develop. However, if you prefer a saltier taste, you can add more.

Vegetable Stock with Scraps: It is no secret that making homemade stock from vegetable leftovers is another popular method. Many people save their cooking trimmings and peels (such as carrot peels and onion skins) and store them in a freezer bag for future stock making. We are also fans of that method so we have dedicated a separate article to it, titled “How to make vegetable Stock from Scraps (and frozen scraps)”, where we covered the process in depth.

How to Use Veggie Stock

You can create hundreds of dishes using vegetable stock as a foundation point. Put it to good use with some of the suggestions below:

Vegetarian soup recipes: Veggie stock is a must when making these delectable soup dishes. Get your fall fix with a creamy, 30-minute dish like Pumpkin Ginger Soup or Wild Rice Chicken Soup. Or, use your stock for a soup recipe like my Spiced Chickpea Stew or Green Lentil Soup for a dish as delicious as it is filling.
Cooking grains or legumes: It doesn’t matter whether you prefer to cook quinoa on the stove, in an Instant Pot, in a rice cooker, or in the microwave. Prepare your quinoa with veggie broth, and you’ll be astounded by your grains’ savory flavor. You can even use vegetable stock for cooking wild rice or in popular wild rice recipes like my Wild Rice Pilaf or Wild Rice Stuffing. Looking for a hearty Mediterranean option? Cooking bulgur with this stock is an easy way to elevate your cooking or make dishes like Bulgur Pilaf. This vegetable broth recipe even makes an excellent base for cooking risotto!
Mashed potatoes: Looking for a healthy alternative to buttery mashed potatoes without sacrificing flavor? Instead of using milk or cream, try using veg stock instead! With this easy recipe, your mashed potatoes will come out rich and flavorful in no time.
Braising and sautéing vegetables: Add sophisticated depth to your favorite vegetable sides—like my Pan-Seard Mushrooms and Asparagus—by lightly braising them with vegetable stock.
Sauces and gravies: This quick vegetable broth provides an ideal base for dozens of savory sauces, like any of your pasta sauces or gravy.
Steaming vegetables: When you make your own vegetable broth, you have the perfect ingredient to give steamed vegetables an incomparably rich taste. Use your veg stock instead of water in Steamed Asparagus or any other steamed vegetable for an easy flavor upgrade.
Vegetable curries: Nothing beats the earthy, spicy taste of warm curry. Using my veggie stock recipe, you can add succulent flavor to dishes like Cauliflower Curry, Butternut Squash Red Curry Soup, and Curried Brown Rice.

FAQs

It’s a cinch to make vegetable broth from scratch. Here are the answers to some of the frequently asked questions:

What is the difference between vegetable broth and stock?

Vegetable stock generally has less seasoning and is often used as a base for other dishes. By contrast, vegetable broth tends to have more seasoning and can serve as either a recipe ingredient or a “finished dish,” ready to drink straight from a cup.

What not to put in vegetable stock?

I recommend eliminating starchy vegetables (i.e., potatoes), zucchini, green beans, cruciferous vegetables (i.e. kale, cabbage, Brussels sprouts), beets, and beet skins from your ingredient list.

What is the most common vegetable mixture used in making stock?

The most common ingredient combination for veg broth is referred to as “mirepoix,” meaning the combination of onions, celery, and carrots.

Can you freeze homemade vegetable stock?

Yes! To freeze your homemade veggie broth, let it first reach room temperature. Transfer the liquid to airtight, freezer-safe containers, leaving 1-2 inches at the top of each container. It should be good for up to 6 months in the freezer.

How long does homemade vegetable stock last in the fridge?

When stored properly in airtight containers, this veg stock will last up to 5 days in the refrigerator.

What to do with the leftover vegetables from making veggie stock?

A great way to eliminate food waste and eliminate your vegetable scraps is to compost them.

What is the difference between white vegetable stock and brown vegetable stock?

White vegetable stock is made by simmering whole vegetables in water whereas the brown version is made by first roasting vegetables in water and then simmering them in water.

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

How to Make Vegetable Stock

Learn how to make vegetable stock at home cheaper than store bought vegetable broth. Homemade veggie stock is such as easy way to elevate any of your soups, stews, sauces and casseroles.

Course Vegan

Cuisine American Vegan

Diet Vegan

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings cups

Calories 107kcal

Author Aysegul Sanford

Equipment

1 Large stock pot or a Dutch oven
Weck Jars For storing (Freezer friendly)
1 Fine mesh strainer
1 Large measuring cup with a spout for easy pouring (optional)
Removable kitchen labels

Ingredients

2 large onions roughly chopped
4 medium size carrots chopped in 2-inch pieces
2 celery stalks chopped
1 whole head of garlic cut in half widthwise
5 sprigs fresh parsley
3 sprigs fresh thyme
2 teaspoons kosher salt
1 teaspoon black peppercorns about 8-10 whole peppercorns
10 cups water

Optional Add-ins

1 cup Mushroom or mushroom stems
1-2 bay leaves
1 leek with the top

Instructions

Place onion, carrots, celery, garlic, fresh parsley and fresh thyme sprigs, salt and pepper and any of the optional add ins into a large stockpot or a Dutch oven.
Pour the water in.
Put the lid on and bring to a boil on medium-high heat.
Once it comes to a boil, turn the heat down to medium and let it simmer, stirring once or twice, for about an hour to hour and a half.
Let it cool for 10 – 15 minutes and carefully strain using a fine mesh strainer placed over a large heat proof bowl, pressing the juices out of the vegetables with the back of a spoon. Discard the veggies.
Transfer the vegetable broth into jars. Cool them to room temperature before storing in the fridge or freezing for later use.

Notes

Rinse your vegetables well: It is best to give your vegetables a quick rinse to get any debris before using them in your stock. You can also use a soft brush to gently rub them (such as carrots). This way, there is no need to peel them. Needless to say, avoid using moldy or rotten vegetables.
Vegetables to avoid: You can use this basic recipe and add more veggies based on what you have on hand. However, we recommend avoiding cruciferous vegetables such as kale, cabbage, and Brussels sprouts as they can make your broth bitter. Also, starch veggies like potatoes would make your stock cloudy so it is best not to use them.
Storage & freezing instructions: You can store your stock in an airtight container (such as a mason jar) in the fridge for up to 5 days. You can also freeze it for up to 6 months. Thaw it in the fridge overnight.
Vegetable stock with scraps: You can make vegetable broth using kitchen scraps or even frozen scrap. The method is similar but there are a few other things to pay attention to. If you want to try that method, check out our detailed post on how to make veggie broth from scraps to learn more.

Nutrition

The post How To Make Vegetable Stock appeared first on Foolproof Living.